Comments on: Pork Chops with Cherry-Tarragon Sauce and Butternut Squash Fettucine

By: Charlie

Charlie — Mon, 21 Nov 2016 00:54:17 +0000

This is a great base, but I’d recommend some modifications to the sauce to make it more memorable. As it is written, the flavors in the cherry sauce are a bit muted. I stirred juice from 1/2 a lemon into the sauce when it was done reducing, and mounted it with half a teaspoon of butter to improve its mouthfeel. The acid in the lemon juice did a lot to make the cherry and tarragon flavors sing, and the tiny amount of butter gave it some body without adding a significant amount of calories. With these additions, this recipe is going into the regular rotation! Thanks!

By: Jill

Jill — Fri, 10 Jul 2015 14:00:53 +0000

My husband and I made this for dinner last night and it was sooo good! My husband bought me a vegetable spiraler for my birthday (sadly, not an Inspiralizer) and I almost had him return it until I stumbled upon your recipes. Now, I’m a spiralizing fool! Thanks for the inspiration!!

By: Amber

Amber — Fri, 17 Apr 2015 17:57:29 +0000

Do you think this would work with frozen cherries? If so, any tips to keep the consistency right?

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 20 Jan 2015 17:48:01 +0000

In reply to Emily Bergan. Yes, definitely!

By: Emily Bergan

Emily Bergan — Tue, 20 Jan 2015 17:45:32 +0000

This looks amazing! Do you think that if I made a bigger batch of the cherry sauce I could freeze it for future use?

By: Catherine

Catherine — Tue, 06 Jan 2015 19:26:42 +0000

Made this last night with thin boneless pork chops. First time using butternut squash too. It was very good. I think my squash needed a little more time in the oven, and my cherries were a little tart. Next time I might add a little honey to the sauce. But the flavor combo was great. Thanks for the recipe!

By: susang12

susang12 — Wed, 17 Dec 2014 05:53:49 +0000

In reply to Alissandra Maffucci. Thanks Alissandra.

By: Alissandra Maffucci

Alissandra Maffucci — Wed, 17 Dec 2014 03:54:46 +0000

In reply to Liz @ Floating Kitchen. Thanks Liz!!

By: Alissandra Maffucci

Alissandra Maffucci — Wed, 17 Dec 2014 03:54:27 +0000

In reply to jesusan. You have a big decision to make! Make sure it's spiralized :)

By: Liz @ Floating Kitchen

Liz @ Floating Kitchen — Wed, 17 Dec 2014 03:20:49 +0000

This looks so delicious! I’m a big fan of cherries and pork together. Beautiful presentation!

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 16 Dec 2014 22:23:41 +0000

In reply to susang12. Yes, you can use stock!

By: susang12

susang12 — Tue, 16 Dec 2014 20:57:20 +0000

This recipe looks amazing, I am going to try it out next week but using lamb chops. Just wondering what I can use instead of red wine – just add more stock? Thanks again for all of your recipes.

By: christine

christine — Tue, 16 Dec 2014 20:02:14 +0000

In reply to Linda. I had a lot of trouble spiralizing butternut squash too. Now, I put it in the oven whole while it's preheating (5-8 minutes, maybe? so it doesn't really start cooking, but it does soften up a bit). I've had really good luck using that method!

By: jesusan

jesusan — Tue, 16 Dec 2014 19:45:32 +0000

This sounds absolutely divine! I’m looking forward to trying it with boneless pork chops (what I have) and thawed frozen cherries (what I also have and can get easily). Only problem is that I now have way too many options for using that butternut squash that’s sitting in my fruit basket. Decisions, decisions…

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 16 Dec 2014 16:16:28 +0000

In reply to Linda. My suggestions would be to make sure you cut the ends of evenly and flatly and if it's large (longer than 4"), then cut it in half for more leverage! Feel free to email me to continue the conversation!

By: Linda

Linda — Tue, 16 Dec 2014 15:16:21 +0000

This sounds delicious and I will make it this week. I have one problem….I don’t have luck spiralizing butternut squash. It was so hard to get it stay on the spiralizer…I even had my husband help…what a mess! Any suggestions? By the way, keep up the good work. I am a woman (Italian, I might add)
in my late 60’s and usually hate blogs, but yours is wonderful…your warm nature shows on your face and in your writings!