Chops with Butternut Squash & Chanterelles
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Thomas Rode Andersen
Former Michelin chef
Chanterelles and butternut squash are true autumn classics – and what better way to enjoy them than with a couple of delicious pork chops?
In this video, Thomas Rode shows you how to make this delicious dish with the season's best and freshest ingredients.
Thomas Rode guides you through the entire process in the video, so you can see exactly how to do it yourself. Enjoy!
Servings
: 4
servings
Ingredients
4
beautiful bone-in chops
2
butternut squash
red chili
1
clove
garlic
0.5
dl
olive oil
0.5
lemon - juice and zest from it
0.5
orange - juice and zest from it
75
g
good bacon, cut into cubes
50
g
unsalted butter
200
g
chanterelles (ready to cook)
0.25
bunch
leeks, finely chopped
Avoid screen shutting off
Instructions
Step 1/13
Start by preheating your oven to 220 degrees.
Step 2/13
Cut the butternut squash into 6 pieces lengthwise. Remove the seeds, and peel the squash.
Step 3/13
Then place the pieces in a roasting pan and drizzle olive oil over them. Season with salt, pepper, the finely grated zest from the citrus fruits, and squeeze the juice over them.
Step 4/13
Place the roasting pan in the oven and bake the butternut squash pieces for about 15-20 minutes until they take on color, but still have a bite.
Step 5/13
Meanwhile, heat a heavy-bottomed pan on the stove.
Step 6/13
Score the fat on the chops and season them with salt and pepper. Place the chops on their edge with the fat facing down on the pan, and fry the fat until golden at moderate heat.
Step 7/13
Fry them until golden and crispy 3-4 minutes on each side. Then remove them and let them rest on a rack.
Step 8/13
Put the bacon on the hot pan, and fry it for about a minute.
Step 9/13
Then add the chanterelles and turn up to high heat. The chanterelles will initially release a lot of liquid, so they should be fried until the liquid has evaporated and the mushrooms start to fry again.
Step 10/13
Season with salt and pepper and toss with the finely chopped leeks.
Step 11/13
Warm the chops in foaming butter on the pan and arrange them with the butternut squash.
Step 12/13
Place the chanterelles over the chops. Make sure the chops are pink. Not red, bloody but just pink, so they're still super juicy. And that's it.
Step 13/13
Enjoy!
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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