Green Chef: Pecan crusted pork with Creole Dijonnaise, barbecue-spiced squash & collards

A comforting cold-weather dish inspired by Southern flavors. Boneless pork chops are pan-seared, slathered with a Creole Dijonnaise, then topped with pecans. Oven-roasted to a juicy finish, they’re served over braised butternut squash and collards seasoned with a Memphis-style barbecue spice blend. Fresh scallion adds a light crunch throughout. Nutritional Info/Macros Read more…