Pork chops with mushroom cream and hazelnuts, roasted blooming onion with ranch dip, roasted spaghetti squash

  • Cooking spray
  • 4 extra-large yellow onions (the biggest ones you can find!)
  • Salt and freshly ground black pepper
  • 1 spaghetti squash, halved lengthwise, seeded
  • 1 tbsp olive oil
  • 4 boneless pork loin chops, trimmed of fat
  • 450g sliced wild mushrooms (any variety, combination)
  • 3 cloves garlic, minced
  • 225ml reduced-sodium chicken stock
  • 100ml double cream
  • 56g chopped hazelnuts
  • 56g freshly chopped parsley leaves
  • 100g ranch dip
1) Preheat the oven to 200C/Gas 6. Coat a large baking sheet with cooking spray.

2) Remove the outer skin from the onions, keeping them whole. Cut the onions from the top almost to the bottom (without cutting all the way through), making eight equal wedges connected at the base. Place the onions on the baking sheet, spray with cooking spray and season with salt and pepper.

3) Arrange the spaghetti squash on the same baking sheet, flesh side up. Spray the squash with cooking spray and season with salt and pepper. Roast the squash and onions for 25-30 minutes, until both are tender and the onions are golden brown.

4) Meanwhile, heat the oil in a large frying pan over a medium heat. Season both sides of the pork chops with salt and pepper. Add the pork to the hot pan and cook for 2 minutes per side, until golden brown. Remove the pork from the pan and set aside.

5) To the same pan, add the mushrooms and garlic and saute 5 minutes, until the mushrooms soften and release juice. Add the chicken stock and bring to a simmer.

6) Return the pork to the pan and simmer 5 minutes, until cooked through. Add the cream and simmer 1 minute.

7) Using a fork, pull the squash from the skin in shreds, making spaghetti-like strands. Arrange the squash on a platter or plate and top with the pork and cream sauce.

Garnish with hazelnuts and parsley. Serve two roasted onions alongside with the ranch dip, reserving the remaining onions for another meal.

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