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Heritage Double Cut Pork Chops with Roasted Baby Squash | Recipeish | Gustus Vitae

Yield: Serves 2
Time Estimate: 2 1/2 Hours, including 2 hours unattended.
Storage Notes: Can be kept covered and refrigerated for up to 2 days.
Difficulty: Easy.

Do date night dinner right with this decadent meal for two. Sous vide the double cut pork chops for a perfect blush before quickly searing the crust, serve alongside roasted baby veggies, and plate like a pro with a chef-y drizzle of decadent cream sauce. 

Ingredients

Directions 
  • Preheat a water bath to 140F.
  • French the ends of the pork chop, and place in vacuum seal-ready large bag, or ziplock bag if using the displacement method.
  • Rub pork chop generously all over with both Fancy AF BBQ Rub and Spicy Black Truffle BBQ Rub, and add 8 Tbs butter to the bag before sealing.
  • Pop in the bath, and cook for 2 hours.
  • At the 1 hour mark, bring a pot of salted water to a rolling boil, and boil baby potatoes for about 15 minutes, before draining.
  • Rinse baby squash, trimming and discarding tops and bottoms. Add to a large ceramic roasting dish, along with potatoes.
  • Preheat oven to 450F.
  • Microwave 8 tbs of butter for 15-20 seconds to melt, then pour over squash and potatoes. Shake over Everything But The Sunday Roast Seasoning, and use a wooden spatula to evenly mix spice and butter all over.
  • Remove pork from it's bath and bag, then tent under foil, diverting rendered juices to a medium sauce pan.
  • Pop squash and potatoes in the oven, and roast for 15 minutes.
  • Raise the temperature of the sauce pan to medium, and whisk in flour, cooking and stirring for about 5 minutes.
  • Slowly pour in milk, whisking vigorously as you do. Raise heat to a boil briefly, before reducing to medium. Whisk in vegetable stock as needed to reach your desired consistency, then reduce heat to the lowest setting.
  • Bring a large cast iron pan up to high, roll in high heat oil, and sear the pork chop for about 1 minute per side, plus another minute the edges.
  • Remove, slice away from the bone, and cut into 1" wide strips.
  • Take squash and potatoes from the oven and divide on two large serving plates. Arrange sliced pork alongside, then drizzle creamy sauce over.
  • Serve, toast your dinner date, and devour.