Citrus-Brined Pork Chops With Butternut Squash Puree

Pork chops can conjure up images of dry, lifeless hunks of meat served on tacky plates by a 1950’s housewife. By using brine, however, you can ensure that those chops will always come out tender and juicy. Butternut squash puree makes for a creamy, nutty accompaniment that is simple to prepare. Orange zest in the puree compliments the citrus notes of the brined pork. Add some roasted Brussels sprouts on the side, and you’ve got one flavorful meal that comes together in no time.

First prepare the brine for the pork chops. Combine 1/4 cup of kosher salt in a quart of water along with some peppercorns and a bay leaf. Heat on medium until the salt has dissolved.

Add 2 cups of fresh orange juice to the brine and allow it to cool completely. Place the pork chops in a shallow dish and pour in the brine. Cover and refrigerate for up to 4 hours.

Next start on the squash. Cut the squash in half, remove the seeds (be sure to save them!) Rub the squash with some melted ghee and season generously with salt and pepper. Roast in a 375° oven for 60-70 minutes, until tender.

Scoop the squash out of the shell and into a bowl (if using an immersion blender) or food processor. Add two tablespoons of ghee, cinnamon, orange zest, and salt and pepper. Puree until smooth.

Clean the reserved squash seeds and toss in some olive oil. Spread the seeds on a sheet and bake at 300° until fragrant and golden, about 15 minutes.

Remove the pork chops from the brine and pat dry with paper towels. Make two small cuts on the fatty size of the chop–a little tip I learned from America’s Test Kitchen to prevent them from curling up in the skillet. Season both sides with salt and pepper.

Heat 2 tablespoons of coconut oil in a cast iron skillet over high heat. Sautee the pork chops until well browned, about 5-6 minutes per side, and internal temperature reaches 155°.

Plate everything up and garnish with the toasted squash seeds. Enjoy!

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Citrus-Brined Pork Chops with Butternut Squash Puree

Ingredients

For The Brine

• 1 quart water
• 1/4 cup kosher salt
• 6 peppercorns
• 1 bay leaf
• 2 cups fresh orange juice chilled

For The Chops

• 2-4 center cut pork chops bone in
• 2 tablespoons coconut oil
• salt and pepper

For The Squash Puree

• 1 medium butternut squash
• 3 tablespoons ghee divided
• 1/2 teaspoon cinnamon
• zest from one orange
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

For the Chops

• Combine the salt, peppercorns, bay leaf, and water in a sauce pan. Heat on medium until the salt has dissolved. Remove from heat and add the orange juice. Allow the brine to cool completely.
• Place the pork chops in a shallow baking dish and pour in the brine. Cover and refrigerate for 30 minutes or up to 4 hours.
• Remove the pork chops from the brine and pat dry with a paper towel. Season both sides with salt and pepper.
• Melt the coconut oil in a cast iron skillet over high heat. Add the pork chops and cook on each side until golden brown and internal temperature reaches 150°
• Remove from the skillet, tent with foil, and rest for 10 minutes before serving.

For the Squash

• Preheat the oven to 375°
• Cut the squash in half. Scoop out the seeds and set aside for later. Rub the squash with a tablespoon of soften ghee and season with salt and pepper.
• Place on a baking sheet and roast for 60-70 minutes, until tender. Remove from the oven and allow to cool.
• While the squash is cooling, reduce oven temperature to 300°. Clean the seeds, toss them in one tablespoon of olive oil, and spread on a baking sheet. Toast for 12-15 minutes, until fragrant and golden brown.
• Scoop the flesh into a bowl (if using an immersion blender) or food processor. Add two tablespoons of ghee, cinnamon, salt, pepper, and orange zest. Puree until smooth. Garnish with the toasted seeds.

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