Pork Chops with Pear and Celery Slaw
with butternut squash soup

Name: Pork Chops with Pear and Celery Slaw
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 ribs Celery, julienned; 1 Tbsp Chives, chopped; 4 Pork chops, bone-in or out; 1 Pears, Asian, julienned; 2 Tbsp Lemon juice; 1 Tbsp Maple syrup; 1 Tbsp Oil, cooking; 1 Onions, medium, chopped; 2 lbs Butternut squash cubes; 1 Apples, peeled and cubed; 2 Tbsp Butter; 1 tsp Brown sugar; 1/2 tsp Cumin; 1/4 tsp Nutmeg (opt); 4 cups Stock, any type; 1/4 cup Sour cream (sub plain or Greek yogurt)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Crisp and refreshing pear and celery slaw adds brightness to pan-seared pork chops in this recipe that was first featured in October 2014. A cup of creamy pureed butternut squash soup on the side adds heartiness and warmth to this comforting fall meal.
Smarts: Lemon juice enhances the flavors of fruit and celery, making the slaw even more vibrant.

Dependency

[Leftover] Butternut Squash Mac and Cheese

Ingredients

Metric

Servings:

Pork Chops with Pear and Celery Slaw:

Celery - 3 ribs , julienned
Chives - 1 Tbsp , chopped
Pork chops, bone-in or out - 4
Pears, Asian - 1 , julienned
Lemon juice - 2 Tbsp
Maple syrup - 1 Tbsp
Oil, cooking - 1 Tbsp

Butternut Squash Soup (for two nights):

Onions, medium - 1 , chopped
Butternut squash cubes - 2 lbs
Apples - 1 , peeled and cubed
Butter - 2 Tbsp
Brown sugar - 1 tsp
Cumin - 1/2 tsp
Nutmeg (opt) - 1/4 tsp
Stock, any type - 4 cups
Sour cream - 1/4 cup (sub plain or Greek yogurt)

Prep

Onions / Squash - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Celery / Chives - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Pork chops - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Pears / Apples - Prep as directed. Store separately.
Make slaw - Toss celery, pears, and chives with lemon juice, maple syrup, and a pinch of salt.

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Make

Heat a Dutch oven or stock pot with butter over medium heat.
When butter melts add onions and saute until onions are soft, 3 to 4 minutes. Add brown sugar, cumin, and nutmeg and stir for 1 minute more.
Stir in squash and apples and saute to coat in spices, 2 to 3 minutes.
Pour stock over squash and apples and bring to a simmer.
Cover and simmer soup until squash is tender, 15 to 20 minutes.
After soup has been simmering for ~10 minutes, heat a skillet with oil over medium-high heat. Add pork chops and sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
Cover pork and let rest for 5 minutes.
While pork rests, transfer soup to a blender (or use an immersion blender) and blend until smooth. (If soup is too thick, you can add some more stock or some water to thin it.) Taste and season with some salt and pepper.
Reserve 1 cup / 237 mL of the soup (for 4 servings; adjust if customizing) for Tuesday.
Slice pork and serve with slaw on top. Enjoy with soup on the side. Top soup with a spoonful of sour cream.

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