Maple-Balsamic Pork Chops and Cacio e Pepe Spaghetti Squash

Submitted - Ben
Views - 494
Serves - 4


Maple-Balsamic Pork Chops
Serves 4, adapted from Elly Says Opa

4 boneless, center cut pork chops
4 tsp herbes de provence
1/2 cup balsamic vinegar
2 tbsp maple syrup
4 tsp olive oil

Cacio e Pepe Spaghetti Squash
Serves 4, adapted from Rachael Ray

1 spaghetti squash (about 3 pounds)
olive oil
parmesan cheese


For the pork chops:

1. Season the pork chops on both sides with the herbes de provence, salt, and pepper.

2. Heat a large, nonstick skillet. Add the olive oil. When hot, add the pork chops and cook for 2-3 minutes/side. Remove from heat.

3. Add the vinegar to the pan and deglaze, scraping up any pork bits that were left behind. Simmer until reduced by half, then add in the maple syrup and the pork chops. Cook until the pork chops are cooked and have absorbed some of the glaze.

For the squash:

1. Preheat the oven to 400 F. Cut the spaghetti squash in half and scoop out the seeds and pulpy insides. Place the squash cut side down on a baking sheet and bake for 30-40 minutes until it can be pierced easily with a fork. When it is cool enough to touch, use a fork to scrape out the spaghetti-like strands.

2. Preheat the broiler. Top the squash with a dash of olive oil, some pepper, and a lot of black pepper and parmesan cheese. The pepper and parmesan are what really makes this good, so don't skimp!

3. Broil until cheese has slightly browned.