Quickly roasted seasoned
pork chops are paired with a winter squash puree and sautéed
spinach: A perfect weeknight supper for autumn or winter. Serve
all with warm focaccia wedges.
Roasted Pork
Chops with Autumn Mashed Potatoes & Sautéed Spinach
4 3/4-inch thick pork
chops
1 tablespoon fresh thyme
1 tablespoon ground cumin
1 tablespoon oregano
1 tablespoon coarsely ground black pepper
1 teaspoon cinnamon
1 teaspoon allspice
1 small butternut squash, peeled, seeded and cubed
1 pound small red potatoes, quartered
4 tablespoons light cream
2 tablespoons butter
1 1/2 pounds spinach, washed, trimmed and chopped
2 cloves garlic, crushed
2 tablespoons olive oil
1/2 cup raisins
Salt to taste
1/2 teaspoon red pepper flakes
In small bowl combine
thyme, cumin, oregano, black pepper, cinnamon and allspice; coat
chops generously with seasoning and place in shallow roasting
pan.
Heat oven to 450 degrees
F.
Meanwhile, in a large
heavy saucepan cook the squash and potatoes in boiling water
until tender, about 10 to 15 minutes; drain, add cream, butter
and salt to pan and mash the vegetables. Salt to taste and keep
warm.
Roast chops for 15 minutes,
until nicely browned.
Sauté spinach and
garlic in olive oil in large skillet until spinach is wilted
and garlic tender, about 2 minutes. Add raisins, salt to taste
and red pepper flakes.
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