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Pork Chops with Butternut Squash and Apple Stuffing

Williams Sonoma
  • 150 minutes
  • Serves 4

INGREDIENTS

2 tbsp

Chicken demi-glace

1 1/2 cups

Butternut squash

1 cup

Celery

1 1/2 tsp

Garlic

1 cup

Granny smith apple

1

Granny smith apple

1

Shallot, large

2 tsp

Thyme, fresh

1

Yellow onion

3 tsp

Chicken stock concentrate

1 tbsp

All-purpose flour

1

Kosher salt and freshly ground pepper

1 tbsp

Apple cider vinegar

6 tbsp

Olive oil

1 1/4 cups

Bread crumbs, toasted

1 1/2 cups

Water

4

Double-cut bone-in pork loin chops, each about 12 oz. and 1 1/2 inches thick