Platinum Chef: Apricot-Glazed Pork Chops & Mashed Butternut Squash

It's Platinum Chef time again! This time our ingredients were: onions, apricots, cream, nuts and butternut squash. At first I was a lil scared that I wouldn't been able to come up with anything since I'd never really cooked with apricots or butternut squash but after some major brain-wrecking, I came up with the most perfect recipes. The sweet apricot preserve mixed perfectly with the salty pecans and the crunchy pork chop was the perfect contrast to the creamy mashed butternut squash. Talk about Comfort Food!

Apricot-Glazed Pork Chops

Ingredients:

2 bone-in pork chops
¼ c apricot preserve
¼ c ground pecans
¼ c Italian breadcrumbs
Salt and pepper
Olive oil

Prep:

1. Preheat oven to 375°F. Brush oil on a baking dish.

2. Salt and pepper pork chops on both sides. Spread preserve over chops; coat with nuts and breadcrumbs. Place in baking dish.

3. Lightly place tin foil over baking sheet. Bake for 35 minutes. Remove foil and bake 5-10 minutes more or until chops are golden brown and juices run clear.

Caramelized Onion Mashed Butternut Squash

Ingredients:

1 Tbsp olive oil
½ medium onion, thinly sliced
1 lb butternut squash, peeled and chopped into 1” pieces
1 Tbsp butter
¼ c heavy cream
1 tsp brown sugar
Pinch of nutmeg

Prep:

1. In a small skillet, heat oil over medium heat. Add onions and cook until gold brown, about 20 minutes, stirring occasionally.

2. Meanwhile, place squash in a large pot and cover with cold water with a dash of salt. Bring to a boil over high heat. Reduce heat to medium and cook until fork tender, about 15 minutes. Drain completely and return to pot. Mash and add milk, butter, salt and pepper. Stir in caramelized onions.