Ingredients

The following ingredients have 4 Servings
  • Savory Tart Cherry Compote:
  • 1 onion, small dice
  • 1 tablespoon butter or oil
  • 2 cups frozen Montmorency tart cherries
  • 1/2 cup orange juice
  • 2 teaspoons. orange zest (1/2 orange)
  • 1/4 cup maple sugar
  • Salt and pepper to taste
  • Roasted Butternut Squash:
  • 1 medium butternut squash
  • 2 tablespoon avocado oil
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Optional: 1/2 teaspoon cinnamon
  • Warm Brussels Sprouts Salad with Dried Tart Cherries:
  • 5 cups shaved brussel sprouts (12oz)
  • 2 cups shaved kale
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/3 cup caramelized onion (or 1/2 an onion)
  • 1/2 cup dried Montmorency tart cherries
  • 1/2 cup hazelnuts, chopped and toasted
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • Pork Chops:
  • 4 Bone in Pork Chops (approximately 2lbs, or 8oz each)
  • Salt and pepper, generous amount
  • 2 tablespoons avocado oil
  • 2 tablespoons butter
  • 4 garlic cloves, chopped
  • 4 sprigs fresh rosemary

Instruction

  • Savory Tart Cherry Compote:
  • 1. Saute onion and 1 tbsp. butter on low heat for 20-30 minutes until caramelized, stirring often. Set ½ mixture aside for Warm Shaved Brussel Sprout Salad.
  • 2. Add remaining ingredients and cook on medium heat for 15 minutes until reduced and syrupy.
  • 3. Salt and pepper to taste? (We used a miniscule amount of ¼ a teaspoon of salt and ½ tsp pepper). Roasted Butternut Squash: 1
  • Preheat oven to 400ºF. 2.
  • Peel and cut butternut squash into ½ inch dice. 3.
  • ombine in a bowl with olive oil, cinnamon (if adding), salt and pepper. 4.
  • lace on baking sheet with parchment paper and roast for 20 minutes, until tender. It will need to cook longer for a bigger dice! Warm Brussels Sprouts Salad with Dried Cherries: 1.
  • eat heavy skillet over medium heat, add olive oil and saute brussel sprouts and kale for 5 minutes, or until slightly wilted. Season with salt and pepper. 2.
  • ransfer cooked greens to a bowl, and add in remaining ingredients and toss. Pork Chops: 1.
  • eat oven to 400ºF. 2. S
  • lt and Pepper pork generously, set aside. 3. H
  • at large skillet on high, add oil. 4. O
  • ce hot (use water test), add pork chops. Cook for 3 minutes until nicely browned. 5. F
  • ip over and carefully pick up skillet and place in preheated 400 degree oven for 8 minutes. 6. R
  • move from oven and quickly add butter, garlic and herbs. Carefully tilt the pan so the butter pools to one side and spoon butter, herbs and garlic over the cooked pork chops for about 1 minute..