Lemongrass Pork Chops with Spicy Maple-Ginger Roasted Acorn Squash, Leek, Beets & Thyme

Welcome to the quintessential fall meal. Roasted squash, beautiful beets, rich and savory pork chops, fresh rain outside, snow up high, boots and sweaters and fires and hot tea. This time of year is so special. We visited the farmers market yesterday and found the market full of goodies, including peppers, tomatoes, eggplants, and tons of strawberries. It was so lovely, sunny and warm, and then on the way back home the temperature dropped 30 degrees and snow fell. We cleaned up the garden today, dug up many pounds of potatoes, hung herbs to dry, gave the turkeys and chickens tomatoes and lettuce the frost ruined. It feels good to bundle up roast the vegetables of fall.

Pork chops

2 pastured pork chops
Marinade:
2 cloves garlic, minced
1/2 white onion, or shallots, diced
3 tablespoons coconut palm sugar
1 tablespoon tamari
1 tablespoon fish sauce
2 inches lemongrass, cut into pieces
1 tablespoon sesame oil
1 1/2 tablespoon olive oil
1 tablespoon pomegranate jelly (optional)
Use a food processor or blender to thoroughly blend the marinade then pour it over the pork chops and allow and refrigerate for at least an hour, or overnight.

Roasted Vegetables

3 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons maple syrup
1 teaspoon cayenne pepper
1 teaspoon sea salt
2 inches fresh ginger, peeled and minced
1 acorn squash, sliced vertical with seeds removed
1 chiogga beet, sliced
1 red beet, sliced
1/2 leek, sliced
1/2 lb green beans
1/2 white onion or shallots
1 handful fresh thyme
Arugula for serving
Seeds from 1 pomegranate

Method

Heat oven to 425.

In a small saucepan, combine butter, olive oil, maple syrup, cayenne, salt, and ginger and mix on medium heat just until the butter is melted. Pour the mix over the acorn squash, then spread on a baking sheet and roast for 35-45 minute, flipping once or twice until browned.

Place the beets, green beans, onion, and leeks on a baking sheet, drizzle with olive oil, salt and pepper and place in the oven after the squash have been roasting for about 20 minutes.

During the last 8 or so minutes of browning, add half of the fresh thyme to the beet vegetable mix, and roast until everything is fragrant and caramelized.

Cook the pork chops during the last 10 minutes of vegetable roasting. Heat a skillet to high. Add 1 tbsp of butter, then add the pork chops. Cook and brown on each side for about three minutes. When both sides are done, add the remaining marinade and reduce it with the pork chops for another 5-8 minutes.

Serve the acorn squash, roasted vegetables, and pork chops on a bed of arugula, drizzle everything with the reduced marinade, sprinkle on pomegranate seeds and add the remaining fresh thyme.