Get ready to tantalize your taste buds with a dish that perfectly balances zesty citrus and savory pork! Our Citrus Brined Pork Chops with Butternut Squash Puree is not just a meal; it's an experience that will elevate your dinner table. Imagine succulent, juicy pork chops infused with the bright flavors of orange, paired with a creamy, comforting butternut squash puree that melts in your mouth. Whether you're hosting a dinner party or simply treating yourself to a cozy night in, this recipe is sure to impress. Ready to dive into the deliciousness? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 pork chops
- 1 cup orange juice
- 1/4 cup salt
- 1/4 cup brown sugar
- 1 butternut squash, peeled and cubed
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the orange juice, salt, and brown sugar. Stir until the salt and sugar are fully dissolved to create the brine.
- Add the pork chops to the brine, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- While the pork chops are brining, prepare the butternut squash. Peel the squash, cut it in half, and remove the seeds. Then, cube the squash into roughly 1-inch pieces.
- In a large pot, add the cubed butternut squash and cover with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the squash is tender when pierced with a fork.
- Once the butternut squash is cooked, drain the water and return the squash to the pot. Add the butter, salt, and pepper to taste. Use an immersion blender or a regular blender to puree the squash until smooth and creamy. Adjust seasoning if necessary.
- Preheat your grill or skillet over medium-high heat. Remove the pork chops from the brine and pat them dry with paper towels. Discard the brine.
- Season both sides of the pork chops with salt and pepper. If using a skillet, add a little oil to prevent sticking.
- Cook the pork chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Remove the pork chops from the heat and let them rest for a few minutes before serving.
- To serve, place a generous scoop of butternut squash puree on each plate and top with a pork chop. Enjoy your Citrus Brined Pork Chops with Butternut Squash Puree!
Tips
- Brining Time Matters: For optimal flavor, aim to brine the pork chops for at least 1 hour, but if you have the time, letting them soak for up to 2 hours will yield even juicier results.
- Perfecting the Puree: When blending the butternut squash, start with less butter and add more gradually. This way, you can control the creaminess to your liking.
- Resting is Key: After cooking the pork chops, let them rest for a few minutes. This helps the juices redistribute, ensuring each bite is tender and flavorful.
- Grilling vs. Skillet: If you have access to a grill, consider cooking the pork chops on it for an added smoky flavor. Just be sure to monitor the heat closely to avoid overcooking.
- Seasoning: Don’t be shy with the salt and pepper! A good seasoning will enhance the overall flavor of the dish, making it truly unforgettable.
- Serving Suggestions: For an extra touch, garnish your dish with fresh herbs like parsley or thyme, which can add a pop of color and freshness to your plate.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 95mg
