What you'll be getting:

Pork Chops and Butternut Squash Puree with Greens and Bacon

Per Serving

6 oz pork chops

1 strip bacon (cooked)

1.5 c greens (arugula, kale, spinach, chard)

1 c pureed roasted butternut squash puree 

(roasted with apples, sage, thyme, salt and pepper) 

1 T bacon fat

Equipment needed: oven safe pan, cutting board 

Preheat oven to 425. 

Heat oil on high heat, you may not need all the oil, just use enough to coat your pan. Add the pork chops. 

Sear for 2 minutes. 1 minute on each side. 

Cover pork with a lid, or aluminum foil, and place in oven. Set timer for 10 minutes. 

After 10 minutes pull the pork from the oven. Let it rest on a cutting board. 

In the pan that had the pork, add the bacon. 

Next add the greens, stir slightly with the bacon. 

Cover with a lid and return to the oven for 2 minutes. 

After 2 minutes, pull from the oven and stir until all the greens begin to wilt. 

You do not have to cook on a burner, the pan will be hot enough to cook the greens. 

When greens have wilted, start slicing the pork.

The butternut squash is fully cooked and seasoned. Microwave for 1-2 minutes to heat up, or put in a casserole dish and place in the oven with pork to warm. Place the warm butternut squash on the plate. 

Place greens and bacon on top of puree. 

Top with the sliced pork. 

From start to finish, this dinner takes less than 15 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630