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Coconut Braised Pork Chops with Butternut Squash Puree

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Ingredients Method

Ingredients
  

  • 2 , 10 oz. Pork Chops
  • Cup of Coconut Milk I make it from scratch but you can buy it at the store also
  • ¼ Cup of White Wine
  • Tbsp. of Bacon Fat
  • Pureed Butternut Squash
  • Tbsp. of Garam Masala

Method
 

  1. First heat the bacon fat so it’s sizzling. Then add the pork chops to your braising pan. Let both sides get a good brown to them. Add a half cup of your Coconut Milk and then set the temperature to a low heat. Cook the pork for about 2-3 hours on this low heat. As the pan begins to brown, slowly add the Wine to deglaze your pan. Continue to cook on low until your pork can be pulled apart with a fork.
  2. For the butternut squash puree (if you cannot buy it already pureed), cut it lengthwise and roast in the oven with Olive Oil until the skin peels off.
  3. Once you have your squash ready, sauté the puree with some Garam Masala and the balance of your Coconut Milk. Once all the excess liquids from the puree have cooked off, slowly add it to your blender to puree once again. Putting it in the blender will give it a very creamy smooth texture (It’s well worth the effort).