recipe

Ras el Hanout Spiced Pork Chop

Pan-roasted Chairman’s Reserve® Bone-In Pork Loin seasoned with Ras el Hanout spice, dressed in a variety of radishes atop an emulsion of butternut squash.

Customer Profile: I am cooking this dish for anyone who has not tried Ras el Hanout before. This combination of spices provides a perfect blend of heat and depth to so many dishes. I would want this to be someone’s introduction, inspiring them to explore with these spices in their kitchens at home.

Cuisine type: New American

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Chef Alec Bruno

French 75

Ingredients
  • Chairman’s Reserve® Bone-In Pork loin
  • Ras el Hanout spice
  • butternut squash
  • butter
  • olive oil
  • radish varieties (Ninja, Icicle, Easter)
  • chive
  • honey
  • meyer lemon
  • salt
  • pepper
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Preparation Details Pork Chop:

  • Season with Ras el Hanout spice.
  • Pan sear on all sides with olive oil.
  • Allow to rest for 5 minutes.
  • Reserve cooking oil and pan juices.

Butternut Squash Emulsion:

  • Boil squash until fork tender.
  • Transfer to a blender.
  • Add 1 tablespoon of butter, one teaspoon of olive oil, 1/4 cup of water, one teaspoon of honey and salt to taste.
  • Blend until very smooth.

Radish Varieties:

  • Heat reserved olive oil and pan juices over high heat.
  • Cook radishes for 2-3 minutes or until tender.
  • Remove from pan and season with finishing salt, lemon juice and chives.