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Country Kitchen
June 1, 2011 Previous Recipe | Next Recipe
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YELLOW CUPCAKES WITH CHOCOLATE CREAM FILLING AND PECAN BROWN SUGAR BUTTERCREAM
ROAST FUDGE FARMS PORK CHOP WITH THYME ROASTED POTATOES AND SUNBURST SQUASH PAN SAUCE
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ROAST FUDGE FARMS PORK CHOP WITH THYME ROASTED POTATOES AND SUNBURST SQUASH PAN SAUCE

Thyme Roasted Potatoes
1 pound red potatoes
2 tablespoons picked fresh thyme
2 tablespoons olive oil
Salt and white pepper to taste

Pork Chop and Pan Sauce
Pork Chops
2 tablespoons olive oil
1 tablespoon chopped shallot
2 whole baby squash, sliced
˝ cup white wine
3 tablespoons butter
1 teaspoon chopped parsley
Salt and pepper to taste

Preheat oven to 425°F. Quarter the potatoes and place in cool water to prevent oxidation. Drain the potatoes and place in a large mixing bowl. Add the thyme, oil and salt and pepper. Place the potatoes on a sheet pan lined with parchment paper. Roast for 12-15 minutes until potatoes are cooked through.

Preheat oven to 425°F. Heat a large skillet. Season the pork chops with salt and pepper. Sear the pork chops in oil on both sides making sure not to burn the bottom of the pan. Place the chops on a lined sheet pan and transfer to the oven to finish cooking.
Using the first skillet, place the shallots in the pan and sauté for two minutes. Season the sliced squash and sauté for 2 minutes. Deglaze the pan with the white wine and let reduce by half. Reduce heat and mount the butter into the reduction. Finish sauce with parsley.





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