Pork Chops with Roasted Fingerlings, Kale & Squash Salad
Seasonal winter squash at the peak of summer definitely presents a culinary challenge. How to give it the summer touch? Add it to a salad and garnish it with a more expected seasonal favorite: fresh peach.
Servings
Produce
Kale (Organic)
3 1.5 oz
Thyme
1/4 0.125 oz
Rosemary
1/4 0.125 oz
Fingerling potatoes
15 7.5 oz
Acorn Squash
1 0.5 Whole
Protein & more
Chevre
1.5 0.75 oz
Walnuts
1.25 0.63 oz
Pork chops, boneless
1 0.5 lb
Peach
1 0.5 Whole
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Granulated Garlic
1/2 0.25 teaspoon
Spice mix
Granulated Garlic
1/2 0.25 teaspoon
Sage
1/2 0.25 teaspoon
Lemon Thyme Vinaigrette
Minced Garlic
1 0.5 teaspoon
Lemon juice
3/4 0.375 tablespoon
Olive oil
2 1 tablespoon
Dijon mustard
1 0.5 teaspoon
Honey
1 0.5 teaspoon
Prep ahead (optional)
a. Chop kale leaves bite-sized. b. Slice acorn squash in half lengthwise, scoop out seeds, cut 1” crescents. c. Slice fingerling potatoes in half lengthwise. d. Very finely mince thyme & rosemary leaves.
Instructions
1
Prep:
a. Preheat oven to 425º. Prep baking sheet with olive oil or non-stick spray.
2
Roast pork chops, potatoes, and squash:
a. Add rosemary (very finely mince) to sage & rosemary mix and shake vigorously to combine.
b. Rub pork chops with ½ tsp salt and sage & rosemary mix. Add to baking sheet.
c. Add fingerling potatoes (slice in half lengthwise) and acorn squash (slice in half lengthwise, remove seeds, cut 1" crescents) to baking sheet.
d. Drizzle vegetables with 2 tsp olive oil and season with ½ tsp salt and ½ tsp granulated garlic.
e. Roast about 25 minutes, or until vegetables are fork-tender and pork reaches an internal temperature of 145º. Remove from oven and allow pork to rest. The acorn squash rind is edible (and delicious!), but if you’d prefer, remove it. Then, chop ½” pieces.
3
Assemble salad:
a. In medium bowl, add kale (chop leaves bite-sized), acorn squash pieces, walnuts, and peach (pit, chop).
b. Add fresh thyme (finely mince leaves) to lemon vinaigrette base. Shake vigorously. Add lemon thyme vinaigrette to kale and squash salad and toss to coat.
4
Serve:
a. Slice pork chops into ½-1” medallions. Divide among plates. Serve roasted fingerling potatoes and kale and squash salad alongside.
b. Garnish salad with chevre. Enjoy!
Chef's notes
The coupling of summer and fall make for an interesting and deliciously unexpected flavor combination. If your family avoids pork, roast chicken or a grilled ribeye would complement the flavor profile beautifully.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX