How to make the most of winter produce:
What: Pan seared pork chops, pan roasted Brussels sprouts (with bacon & red onion), and oven roasted squash.
Time: About 30 min from market to table.
Heat oven to 400. Salt pork chops.
Trim 1 lb sprouts, and dice 1/4 lb bacon. Slice 1/2 red onion into wedges. Set aside.
Cut squash into segments and scoop out seeds. Coat lightly with oil and salt. Place squash oven.
Heat skillet over medium high heat. Brown bacon. Add sprouts after 4-5 min. Toss to coat. Allow to brown 5 min, and add onions. Toss for 1-2 min and salt as needed. Transfer to serving bowl.
Remove squash from oven and transfer to serving plate. Top with pomegranate and shaved parmigiano.
In same skillet as sprouts, sear pork chops. (Approx 5 min per side.) If extra thick, chops can be placed on roasting pan and put in oven to finish. In the skillet, a simple sauce can be made with additional pomegranate, Dijon mustard, and a pinch of sage.