Recipes

Ingredients

For the Pork Chops:

• 2 pkg. Campo Grande Ibérico Pork Ribe-Eye Chops
• Zest of one lemon
• 1 Tbsp. fennel pollen or ground fennel
• 2 tsp. chopped garlic
• 4 Tbsp. extra-virgin olive oil
• Salt and pepper, to taste

For the Apples and Vegetables:

• 2 apples—peeled, cored, and cut into 2-inch pieces
• 1 medium red onion—peeled and cut into 1-inch chunks
• 1 large fennel bulb, thinly sliced
• 1 pkg. Citarella Peeled and Cut Butternut Squash
• 1 tsp. chopped garlic
• 1 Tbsp. honey
• 2 Tbsp. white balsamic vinegar
• 2 Tbsp. extra-virgin olive oil
• 1.5 cups apple cider
• Salt and pepper, to taste
• 2 Tbsp. unsalted butter
• 2 Tbsp. chopped Italian parsley

Instructions

1. Preheat the oven to 375°F. Preheat your grill or grill-pan on high heat.
2. In a medium-sized mixing bowl, add the lemon zest, fennel pollen, garlic, and extra-virgin olive oil. Coat the pork with this marinade and let it sit for 30 minutes.
3. Meanwhile, prepare the apples and vegetables. Place everything except the apple cider, butter, and parsley on a large sheet-pan or casserole dish and toss to coat evenly. Roast for 15 minutes. Add the cider, toss, and continue to cook for an additional 15 minutes. Stir in butter, herbs, and re-season with salt and pepper if necessary. Keep warm while cooking the pork chops.
4. Season both sides of the pork with salt and pepper. Reduce the grill-pan to medium heat and cook the chops about 3 minutes on each side, or until desired degree of doneness. (135-145°F.) Let the meat rest under tented foil for 5-7 minutes.
5. Serve the pork with the braised apples, vegetables, and pan juices.