man alive that’s a long title. but not a word to be spared, as this, my friends, was a work of art.
okay, maybe i’m being a little too dramatic, but this was a great meal, one that i would proudly make again for guests (speaking of which, come visit, it’s lonely here in madison now that everyone has moved away).
the pork chop is a little spicy, with the signature paprika heat. the roasted squash and red onion are the perfect tenderness. and the tahini sauce and za’atar add the needed kick.
it’s got a middle eastern vibe, other than, you know, the fact that they don’t eat pork.
Paprika Marinated Pork Chops with Roasted Squash and Red Onion in a Tahini Sauce
Recipe type: Main Dish & Side Dish
Serves: 3-4
Ingredients
For the pork chops:
- 1 lb pork chop
- ¼ teaspoon salt
- 1 teaspoon hot paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon dry oregano
- ⅛ cup white wine vinegar
- ¼ cup dry white wine
- ¼ cup olive oil
For the roasted squash and red onion dish:
- 1 butternut squash, cut into large wedges
- 2 red onions, cut into large wedges
- 3½ tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 3½ tablespoons tahini sauce
- 1 garlic clove, minced
- 1½ tablespoons lemon juice
- 2-3 tablespoons water
- 3½ tablespoons pine nuts
- 2 tablespoons za'atar
Instructions
For the pork chops:
- In a large bowl, mix together all spices, vinegar, wine, and olive oil. Add in pork chops, coating well with marinade on all sides. Cover and refrigerate for 4 hours.
- In a large pan, heat olive oil. Cook pork chops 6-7 minutes on each side, until outside is nicely seared. Remove from heat and let rest for at least 10 minutes before serving.
For the squash dish:
- Preheat oven to 475.
- Mix squash, onions, olive oil, salt and pepper in a large bowl until vegetables are well coated. Transfer vegetables to large baking dish, spreading out in an even layer. Bake for 30-40 minutes, until vegetables are soft.
- Meanwhile, roast the pine nuts. Heat a little olive oil in a small pan, and roast for 4-5 minutes. Remove from heat.
- Prepare the sauce. Combine tahini sauce, lemon, water, and garlic in a small bowl and whisk until mixture has honey-like consistency.
- Once vegetables have cooked, remove from heat for 10 minutes, place on serving dish and sprinkle with pine nuts and tahini sauce. Finish off the dish by sprinkling za'atar on top.
roasted squash and red onion recipe from jerusalem by yotam ottolenghi.
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