Italian Pork Chop and Butternut-Apple Mash

with pecorino cream and red wine-braised shallots

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy

Calorie-Conscious Icon
A note about serious food allergies

We love expanding our repertoire of things we can mash, and we're proud to add this sweet-tart mixture of Granny Smith apple and butternut squash to that list. This low-carb side with an Italian seasoned pork chop will make dinner time the best part of your day. Finish it off with red wine-braised shallots and pecorino cream, and this may just be the best part of your week.

In Your Box (serves 2)

  • 1 Shallot
  • 1 Granny Smith Apple
  • 2 Boneless Pork Chops
  • 14 oz. Butternut Squash, Cubed
  • Info
    0.9 oz. Butter
  • Info
    1 tsp. Italian Seasoning Blend
  • 1 tsp. Sugar
  • 4 fl. oz. Red Cooking Wine
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    1 oz. Grated Pecorino Cheese
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Small Pot
  • 1 Small Pan
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel and halve shallot. Slice into thin strips (julienne). Peel and core apple. Cut into ¾" dice. Rinse pork chops and pat dry.

  • Step 2 - Make the Butternut-Apple Mash

    Make the Butternut-Apple Mash

    Bring a small pot with butternut squash, diced apples, and just enough water to cover to boil over high heat. Boil 8 minutes or until fork-tender. Drain and return to pot with butter, ⅓ the Italian seasoning, sugar, and a ¼ tsp. of salt and pepper. Using a potato masher or fork, mash all ingredients together.

  • Step 3 - Cook the Shallots

    Cook the Shallots

    Place shallots and red wine in a small pan over high heat and bring to a boil. Lower to a simmer and cook until liquid has been cooked off, around 6-10 minutes. Season with a pinch of salt and pepper.

  • Step 4 - Cook the Pork Chops

    Cook the Pork Chops

    Season pork chops with remaining Italian seasoning and a ¼ tsp. of salt and pepper. Heat 2 tsp. olive oil in a medium pan over medium heat. Place pork chops in pan and cook 4-6 minutes per side, or until pork reaches a minimum internal temperature of 145 degrees. Remove from pan and return to medium heat (no need to wipe clean).

  • Step 5 - Make the Sauce

    Make the Sauce

    In same pan used for pork chops, heat evaporated milk over medium heat. Once milk starts steaming, whisk in pecorino cheese. Continue cooking for an additional minute while whisking. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    Divide apple-butternut mash between two plates. Pool pecorino cream on plate and lay pork chop in pool, nestling it against butternut mash. Garnish with red wine-braised shallots.