Grilled pork chop with pomegranate molasses and butternut squash "hash"
Chef Tim KilcoyneThe SideCar Restaurant
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2 cups pomegranate juice
2 tbsp. lemon juice
1/4 cup sugar
2 cups peeled and diced butternut squash
2 tbsp. canola oil
Salt and pepper, to taste
3 bacon slices, chopped
1 cup diced apples
2 tbsp. minced shallots
2 tsp. minced fresh thyme
2 (10-oz.) Niman Ranch pork chops
Preheat oven to 425 degrees.
For the pomegranate molasses: In a small saucepan over medium heat, reduce pomegranate juice, lemon juice and sugar by half. Consistency should be slightly thick.
For the "hash:" Toss butternut squash with a little oil, salt and pepper. Bake on a sheet pan for 15 minutes. You want them to be soft but slightly firm. (This can be done the day before and let cool.) In a sauté pan, cook bacon on medium heat until it starts to brown. Discard half of the bacon grease. Add squash, apples, shallots and thyme and cook for about 5 minutes or until squash is cooked through. Adjust seasoning with salt and pepper.
For the pork: Season pork chops with salt and pepper; set aside. Sear pork chops for 3 minutes per side. Place on an oven-safe pan and bake for 10 minutes or until pork reaches desired temperature.
To serve: Arrange butternut squash "hash" on a plate. Slice pork chops and arrange on top of hash. Finish by drizzling pork with pomegranate molasses.