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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
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