Wednesday, October 31, 2007

Pork chop & boiled potatoes with acorn squash

Cut the squash in half and remove the seeds. Bake at 350 for about 45 minutes, until tender. I bake the seeds with it for about 10 minutes. Don't wash them.

Season the bone in, thick cut chops. Brown on both sides and bake at 350 for about 30 minutes or until the internal temperature is about 150. Let rest for 5-10 minutes. Deglaze the pan w/ the potato mother liquor.

Peel and cube the potatoes. Boil in enough chicken stock to cover until tender, about ten minutes. Season with S&P. Mash them and ladle on the mother liquor.
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