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Ingredients
Marinade:
- 3 tablespoons Badia Jerk seasoning
- ¼ cup soy sauce
- 3 tablespoons honey
- 2 tablespoon grated fresh ginger
- 2 tablespoons rice vinegar
- 4 tablespoons canola oil
Ginger Butternut Squash:
- 2 medium butternut squash, halved lengthwise and seeded
- 1 cup apple sauce
- 4 teaspoons butter
- 4 teaspoons brown sugar
- 2 tablespoons fresh ginger
- Salt and pepper
Directions
Marinade:
- Combine all marinade ingredients in a bowl
- Season the pork chops with the marinade the night before and refrigerate overnight
- The rub should be applied to the sides as well as the top and bottom of the meat and rotate it every couple of hours
- Place the pork chops on your grilling surface and cook each side for three minutes on high
Ginger Butternut Squash:
- Preheat oven to 400 degrees F
- Place butternut squash halves on a large baking sheet flesh side up
- Place 1 teaspoon butter in the middle of each squash
- Sprinkle brown sugar over each squash
- Roast 25 minutes, until flesh is fork-tender
- Scoop flesh out of the squash and discard the skin
- Place the squash in a large bowl and mash with a fork or a potato masher
- Add apple compote and remaining melted butter, mix until combined
- Season squash with salt and pepper to taste
- Serve warm
