A completely Michigan meal!
Pork Chops with Berry Topping in 15 minutes
We do love our squarsh.
Fresh Squash – Thin slice, add small slices to the top, lightly salt, heavy pepper*, olive oil drizzle, mozzarella topping, italian seasoning, and then sprinkle with parmesan cheese. Bake at 400 for 10 mins, and then broil for 5 mins.
Pork Chops – Poke with fork a lot, olive oil, salt and pepper. When 50% done, add rosemary. Cook until tender not chewy (best to use a thermometer). Serve with Berries and Cherries Topping from Cherry Republic over fresh arugula.
Red Sauce – Blanch tomatoes, dice, add tomatoes and juice to sauteed garlic, simmer and reduce. Reduce until it has a paste like consistency (sauce it), add pepper and serve over squash.
Wine – We served this with Contessa Blueberry Wine from Michigan.
