Some people are very particular about using fruit in savory dishes.
For example, my friend Sarah loves salads with strawberries. Me? I prefer my strawberries chocolate-dipped or in a smoothie, personally, but I totally get her.
Spiralizing has really opened up my eyes to eating fruits with savory foods. I actually have a couple recipes in my cookbook (out March 2015!!!) that incorporate fruit noodles into main courses and salads.
Cherries are in a league of their own – they’re the heartiest of the fruits, but so small. I find that every bite into a cherry is a satisfyingly tart forkful.
The tartness in the cherries make for a delicious sauce when reduced with wine and a little salty chicken broth. Then, spoon it over sweet butternut squash noodles and bone-in pork chops and you pretty much have an insanely impressive dish, that really doesn’t take much time to make.
If you live in the NYC/NJ area, I really recommend FreshDirect‘s bone-in pork chops. While I love to go straight to the butcher for meats, I was pressed for time (it’s been so busy lately!) and did a clickity doo-da over at FreshDirect and then was so impressed at the beauty of their pork chops, as documented in this Instagram picture.
Actually, I accidentally clicked 6-8am delivery time slot instead of 10am-12pm and I woke up in a panic when my phone started ringing and immediately thought the world was ending, because, you know, why would anyone call me at 6:30am unless it was my mom, calling to tell me something important/terrible?
Anyway, I should have saved this dish for Valentine’s Day blog posting, because it’s very man-friendly and very beautiful (and, well, has red in it- like the color of LOVE.)
If you’re throwing an intimate holiday party or just making a holiday dinner for your boo/bae this would work famously.
Also, happy first day of Hanukkah! I have a celebratory spiralized potato kugel coming your way this next week.
What are your favorite meals to make with cherries?
Nutritional Information & Recipe
Pork Chops with Cherry-Tarragon Sauce and Butternut Squash Fettucine
15 minPrep Time
20 minCook Time
35 minTotal Time
For the pork chops and noodles:
1 small butternut squash, peeled, Blade B, noodles trimmed
olive oil cooking spray
2 (1” thick) pork loin chops
salt and pepper, to taste
1 teaspoon ground coriander
1 teaspoon ground mustard
2 teaspoons extra virgin olive oil
For the cherry sauce:
1 teaspoon extra virgin olive oil
1 cup fresh Bing cherries, pitted and halved
1 tablespoon fresh tarragon, roughly chopped
2 cloves garlic, minced
½ cup red wine
¼ cup chicken broth
salt and pepper, to taste
Heat oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Spray the noodles with cooking spray and set aside.
Rinse the pork chops and pat the dry with paper towels. Season generously with salt and pepper and then place the coriander and mustard in a bowl and mix until evenly combined. Rub the spice mixture all over the pork chops, on both sides. Set aside.
Olace a medium skillet over medium heat and add in the olive oil. Once oil heats, add in the cherries, tarragon, and garlic. Cook, stirring frequently, for 1 minute and then stir in the wine and broth. Simmer, uncovered, for 10-15 minutes or until the sauce is reduced and thicker. Season to taste with salt and pepper.
While sauce is cooking, place a large oven-safe skillet over medium-heat and add in the olive oil. Once oil heats, add in the pork chops and cook for about 4 minutes (about 2 minutes per side) or until bottoms are golden brown.
Transfer the pan to the oven, along with the butternut squash noodles and bake until the chops are golden brown, about 7-10 minutes. If using a thermometer, temperature should register at 145 F in the thickest part of each chop. The butternut squash noodles should bake for 8-10 minutes.
Divide the butternut squash noodles into plates, top with pork chop, and top with cherry-tarragon sauce.
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Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals