This week I've been swamped with reading for classes. Instead of buckling down and just doing it, I've been procrastinating by cooking. Last night I baked the cookies; tonight I made myself an unnecessarily elaborate dinner just because I didn't want to work. Clearly I may have a problem.
However, my dinner did not have a problem. It was delicious. I made seared pork chops with an acorn squash and apple mash. I'm really embarrassed to say this after my rant a few days ago about a certain you-know-who, but I stole the pork chop idea from part of a Rachael Ray recipe. I know, it hurts. But they really did turn out great. The squash was a recipe from an old Thanksgiving issue of Food & Wine. I used recipes for both of these dishes because I was really in the mood to try something I wouldn't necessarily have thought of on my own.
The pork chops were perfect, especially basted with the tangy dressing. The best part of the meal was the squash, though. It was sweet and a bit salty and came out exactly as I imagined. Sadly, I did not enjoy this meal with wine, because I have more reading to do tonight... but this dish could pair with a number of wines. I would probably recommend a light red like a pinot noir, or a versatile white like a sauvignon blanc, or even a hard cider (for something different).
I forgot to take a picture of the pork chops before eating (sorry, I was hungry) -- but here's some of the squash & apple mash:
Seared Pork Chops with Acorn Squash and Apple Mash
- 2 1-inch-thick pork chops
- 1 1/2 tbsp red or white wine vinegar
- 1 garlic clove, minced
- 1 tbsp raspberry jam (or other similar fruit jam)
- 1 tsp Dijon mustard
- 3 tbsp + 1 tbsp extra-virgin olive oil
Acorn squash and apple mash:
- 2 acorn squash, halved lengthwise, seeds removed
- 2 apples (Golden Delicious or whatever you have)
- 1 tbsp sugar
- 1/2 tsp cinnamon
- 2 tbsp honey
- 2 tbsp unsalted butter