Pork Chops With Blue Cheese Sauce And Butternut Squash Purée
Ingredients
- FOR THE PURÉE:
- 1 2-lb. butternut squash, peeled, seeded, and cubed
- 1 2" piece fresh ginger, quartered lengthwise
- 2 tbsp. butter
- 1 tsp. Herb Salt
- 2 tsp. brown sugar
- 1 tbsp. sliced almonds
- FOR THE SAUCE:
- 1 cup dry vermouth
- 1¾ cups heavy cream
- 3 oz. Danish blue cheese, crumbled
- Freshly ground white pepper
- 8 8-oz. loin pork chops, 1" thick, trimmed
- 2 tbsp. extra-virgin olive oil
- Salt
Instructions
Pork Chops With Blue Cheese Sauce And Butternut Squash Purée serves 4 original recipe by Saveur.
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