Pork Chops with Hazelnut and Sage Crust, Red Grape Balsamic Sauce, and Roasted Squash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 1 tablespoon olive oil, the 2 lightly crushed garlic cloves, thyme, 1/2 teaspoon salt, and a little black pepper. Roast for 25 to 30 minutes, stirring halfway through, until tender and browned.

2. 2

   While the squash roasts, pat the pork chops dry with paper towels and season them on both sides with the remaining salt and black pepper.

3. 3

   In a bowl, mix the chopped hazelnuts, breadcrumbs, sage, and the grated garlic clove. Add the Dijon mustard and 1 tablespoon olive oil, stirring until the mixture becomes moist and sandy.

4. 4

   Heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the pork chops for 2 minutes per side until nicely colored.

5. 5

   Remove the skillet from the heat and press the hazelnut-sage mixture onto the top side of each browned chop.

6. 6

   Transfer the skillet to the oven at 220 °C / 425 °F and bake the chops for 8 to 10 minutes, or until the pork is cooked through yet still juicy. Move the chops to a plate and let them rest for 5 minutes.

7. 7

   For the sauce, place the same skillet over medium heat. Add the shallot and cook for 2 minutes. Stir in the red grapes and cook 2 more minutes, lightly crushing some so they release their juices.

8. 8

   Add the balsamic vinegar and let it reduce for 1 minute. Pour in the chicken stock and cook for 4 to 5 minutes until the sauce thickens slightly.

9. 9

   Lower the heat and add the butter, swirling the pan until the sauce becomes glossy and silky.

10. 10

    Serve each pork chop with roasted squash and spoon the red grape balsamic sauce over the top.