To start, you’ll need:
Two butterfly pork chops, squash, parsnips, potatoes, oil, brown sugar, thyme, salt and pepper.
For the sauce, you’ll need:
Honey, whole mustard, thyme, salt.
Prep/Cooking time: 1 Hour Serves: 2
- Pull out one square cooking pan and two cooking sheets, one small, one bigger, set your cooking racks in the middle of the oven. Turn your oven to 400 F.
- Next, add parchment paper to the bottom of the cooking pan that you’ll make the pork in, and set it aside.
- Take the squash and carefully cut it in half while cutting a small slice off the bottom and top on the outside. You’re doing this so it can stand straight.
- With the smaller tray, place parchment paper and on top place the two cut halves of the squash. Take your brown sugar (about 1/4 cup) and pack it into the open side of the squash till you’ve covered the face. Place in oven and set a timer for 1 hour.
- Next, peel and cut the parsnips and potatoes into quarters, drizzle with your oil of choice, lightly dust with salt and pepper, place in over (now with about 50 minutes left on the timer)
- Next, take out your pork, pat it down with a paper towel, and add it to the cooking pan.
- For the sauce, add one tbsp of honey to a small bowl, along with one tbsp of mustard and a decent amount of thyme (minus the stock), mix vigorously, and add to the top of the pork, take the leftover thyme stock and throw it in the pan to the side.
- Once the timer reaches 15-20 minutes remaining, add the pork and let it cook. (must cook to an internal temperature of 145 F)
- With 10 minutes left on the timer, take your potatoes and parsnips out of the oven.
- Once the timer goes off, take everything else out. Take a large spoon, scoop out the squash and place it in a mash potato-style stack on the plate.
- Now plate the pork, and with the leftover sauce, drizzle it over the pork and serve.