The first Misfit Market box arrived and it includes fruits and vegetables that I normally would not pick up on my trip to the grocery store. Here is how I prepared each one.
This post is all about the Summer Squash & Red Onion.
Pineapple & Turmeric Glazed Pork Chops with Summer Squash
For the Glaze/Sauce: 1/2 cup pineapple juice (from a can)
1/4 cup honey
1/4 cup unseasoned rice vinegar
3 Tbsp. Dijon mustard
1 tsp. crushed red pepper flakes
1/2 tsp. toasted sesame oil
1/2 tsp. ground turmeric
1/4 cup fine diced red onion
4 (1"-thick) bone-in pork chops
2-3 medium Summer Squash
Preparation Turn on the grill to medium.
Saute onion in oil until softened.
Add pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil, and turmeric and bring to a simmer in a small saucepan over medium heat and cook, stir occasionally, until reduced to 3/4 cup, 10–15 minutes. Let cool.
Transfer half of sauce to a small bowl and set aside for serving.
Cut squash lengthwise into 1/2 inch planks.
Coat with a bit of oil and season with salt.
Season pork with salt. Grill basting with the glaze each time your turn the chops. Cook until a meat thermometer reads 140°F.
Grill squash until just starting to become pliable. About 1 1/2 minutes per side.
Transfer pork chops to a wire rack and let rest 10 minutes before serving.
Serve pork chops with squash along with reserved sauce alongside.
This is a dish I'll be making well into the fall. The squash are coming in right now and this is a tasty way to use them up without the watery, mushy texture that can happen when sauteed.
Did the Summer Squash and Red Onion pass the challenge? Yes - The summer squash was a bit beat up but tasted great. The red onion was perfect.