Pork chops are grilled to perfection then paired with zesty radicchio, rich butternut ravioli and Parmesan crisps for added crunch.
.Ingredients:
Pork Chops
8 thin cut pork chops
1 tablespoon olive oil
1 ½ teaspoons kosher salt
¾ teaspoon fresh cracked black pepper
Grilled Radicchio
2 radicchio heads
2 teaspoons lemon zest
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
¼ teaspoon sugar
2 teaspoons olive oil
1 ½ teaspoons lemon juice
Butternut Squash Ravioli
4 prepared butternut ravioli portions
1 tablespoon olive oil
2 garlic cloves, shaved
¾ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
½ teaspoon chopped fresh savory
Parmesan Crisps
2 oz Parmigiano Romano
Directions:
Pork Chops
- Preheat the grill to high.
- Pat pork chops dry; trim fat or connective tissue.
- Rub chops with olive oil; season with salt and pepper.
- Grill chops 4 minutes per side or until the internal temperature reaches 145°F.
- Remove chops from grill; let rest 10 minutes before serving.
Grilled Radicchio
- Preheat the grill to high.
- Cut radicchio in quarters, lengthwise. Pat dry; place in a medium mixing bowl.
- Add lemon zest, salt, pepper, sugar, olive oil and lemon juice; toss to combine.
- Grill radicchio 2 minutes per cut side; serve immediately.
Butternut Squash Ravioli
- Fill a large saucepan with salted water; bring to a boil.
- Add ravioli to boiling water; cook 1 to 2 minutes or until it floats. Drain ravioli; set aside.
- In a large skillet over low heat, cook garlic for 2 to 3 minutes or until golden. Add ravioli, salt and pepper. Toss until hot.
- Sprinkle with savory; serve immediately.
Parmesan Crisps
- Preheat the oven to 400°F.
- Grate cheese with a medium-fine cheese grater.
- Line an oven-safe baking pan with parchment paper; divide grated cheese into four portions on parchment.
- Bake cheese for 3 to 5 minutes or until golden and lacey.
- Remove crisps from the oven; cool and serve when needed.
