Butternut Squash Bisque with Apple-Roasted Pork Chops

The grass is growing more slowly, football seems to be on every channel, mornings and evenings are cooler...Fall is definitely upon us. So let's get our Fall menu going with flavorful butternut squash, apples and pork chops. Squash always looks peculiar, never sure just what to do with it. The thing is, you kind of can't go wrong - bake, boil, chop or puree -regardless of your preparation of choice, the result is the perfect meal to warm your belly and kick-off your week.

From my table to yours!

Butternut Squash Bisque

Ingredients:

• 2 T butter
• 2 small onions, minced
• 3 C peeled, seeded and cubed butternut squash
• 1 1/4 C chicken stock
• 1 1/2 C cubed potatoes
• 1 t paprika
• 1/2 C Whipping Cream (I use Fat Free Half and Half)
• 1/3 C sherry
• 3 T freshly grated Parmesan
• 4 T snipped, fresh chives, plus a few whole chives to garnish
• Salt and pepper

Directions:

• Melt the butter in large saucepan.
• Add onions and cook for 5 min
• Add the squash, stock, potatoes and paprika and bring to boil.
• Lower the heat to low, cover the pan and simmer for 35 min.
• Pour the soup into a food processor or blender and process until smooth.
• Return the soup to the pan and stir in cream and sherry.
• Season with salt and pepper and reheat slowly.
• Stir in the chopped chives and parmesan just before serving.
• Garnish each serving with a few whole chives.

Apple-Roasted Pork Chops (4 hours for marinating)

• 6 loin pork chops, each 7-8 oz, trimmed of fat

For the Marinade:

• 2/3 C apple cider
• 1 t olive oil
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 1T fresh thyme
• 1 t peppercorns

• salt and pepper
• 2 tart green apples
• 1 T butter
• 1 T olive oil
• 1 C dried apples
• 1 yellow onion, sliced
• 1/4 C apple cider
• 1/4 C dry apple brandy (Calvados)

Directions:

• Marinate the pork chops: Place the chops in a large, heavy duty zip-lock bag. Add the cider, olive oil, onion, thyme, garlic and peppercorns to the bag.
• Press out air and sale bag securely. Refrigerate for at least 4 hours or up to 24 hours - turning occasionally.
• Preheat oven to 400F. Remove chops from the marinade, pat dry and season with salt and pepper. Ditch the marinade.
• Peel, core and slice the fresh apples. In a large saute pan, over high heat, melt the butter with the olive oil. When the foam dissolves, add the chops and sear, turning once until browned (about 2 min/side)
• Meanwhile, scatter the fresh and dried apples and onion slices in a baking dish large enough to hold the chops in a single layer.
• Set the browned chops on top of the apple and onion, pour the apple cider around the chops and cover the dish.
• Cook for 10 min, then lower the heat to 350F. Then cook for 25 min longer.
• Uncover dish and baste with apple brandy. Cook another 10 min (or until juices run clear and chops are tender).
• Serve directly from dish to plate - YUM!

Pork Chops with Bourbon-Peach Sauce

Yes, it's me again - the peach pusher! It's not quite like the post Thanksgiving turkey soup, turkey enchiladas, turkey tamales...YET. Here is another Pamelita specialty. The smell, the flavor, the LOVE of sweet, salty and tangy - aww, I think I just fell in love.
From my table to yours...

Pork Chops with Bourbon-Peach Sauce
Ingredients:

• 4 - 4 ounce boneless center-cut loin chops (about 1/4 inch thick) - of course if you are one of these leave the bone-in for more flavor kind of a person - go for it!
• Salt to taste
• Cooking spray (or olive oil)
• 1/4 t black pepper
• 1/4 t ground red pepper
• 1T minced shallots
• 2 garlic cloves, pealed and minced
• 1 1/2 C peaches, peeled and sliced
• 1/2 C chicken broth (homemade or store bought - make sure it's low sodium)
• 2 t brown sugar
• 2 thyme sprigs
• 2T bourbon
• 2 t butter

Directions:

• Sprinkle pork with salt and peppers.
• Heat a large skillet over medium/high heat, coat with cooking spray (yes, you can use EVO too)
• Add pork to pan - cook 2 1/2 min/side or until browned. Remove pork from pan and keep warm.
• Add shallots and garlic to pan - saute 30 seconds.
• Add peaches and broth - saute 2 minutes.
• Add sugar and thyme - cook another minute.
• Add bourbon and butter - cook 4 1/2 minutes or until butter melts and sauce is slightly thickened.
• Discard thyme sprigs.
• Plate the pork and top with sauce - mmmm, party in your mouth. If you go with the low-cal options, only 8 grams of fat.

Slow Roasted Pulled Pork Sandwiches

One would think since we had Shorty's Pit BBQ for years, we would be experts at busting out some mean pulled pork sandwiches. Not so much. In fact, I hadn't ever had the pleasure of creating this meal myself until this weekend. Thanks to the help of my good friend Sammy Moore, Google and the opinions of the so called BBQ experts a new family favorite is born.

Super easy, very cost effective and incredibly tasty. Wondering what to do with leftovers? They certainly make great sandwiches the next day...or even burritos. In fact, on July 5 after a fun filled evening over indulgence, we had friends over to partake in pork, egg, roasted corn, refried bean, cilantro, cheddar breakfast burritos. YUM.

Menu:

• Pulled Pork Sandwiches (see below)
• Baked Beans (Canned work)
• Coleslaw (anyone have a great slaw recipe?)
• Roasted Corn (see recipe on blog)

Pulled Pork Sandwiches

Ingredients:

• 3-4 # Pork Shoulder Roast
• Chili Powder
• Kosher salt
• 2 cloves garlic, pressed
• Pepper
• Paprika
• 1 T sugar
• 2 beers
• 6 kaiser rolls
• BBQ sauce

Directions:

• Preheat oven to 450 degrees
• Place roast in large roasting pan, on a rack (you don't want the roast to sit in its own fat)
• Rub the roast with all seasonings and pressed garlic
• Sprinkle with sugar
• Place in high temp oven for 1 hour
• Turn heat down to 250 degrees
• Pour two beers into roasting pan and cover with foil
• Cook for 3-4 hours
• Using a sharp knife begin slicing meat - it should shred easily
• Warm BBQ sauce and serve on the side
• Warm and slice Kaiser rolls

To serve as a buffet, transfer the pulled pork and desired juices to your crock pot. This will allow the meat to stay warm and moist (to use Sarah Wu's fav word!). Pour warmed BBQ sauce into serving container and let everyone make their own sandwich. I like mine Carolina style...which means top the meat with a spoonful of slaw ...mmmmm.