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