Heat oven to 475F Season both
sides before cooking. Add 1 T. oil to heavy
steel pan. Sear both sides of the thick pork
chop. Finish cooking in oven for 5 minutes or
until the meat reaches your desired internal
Mousse with Cranberry Sauce
small Japanese Pumpkin (to yield 3/4
cup mashed pumpkin
1 egg yolk
1/4 cup heavy cream
salt and freshly ground black pepper
¼ tsp cayenne, or to taste
1/2 cup cranberries
1/2 cup red wine
1/4-1/2 cup sugar
butter for mold
pumpkin in half and roast on a baking sheet
At 425F for 30 min cut side down. Turn over
and sprinkle a little sugar on open side and
return for 10 minutes till squash caramelizes
a bit. Remove squash, let cool and scoop out.
cranberries with 1/4 cup water and 1/4 cup sugar
for 15 minutes till mixture thickens. Add more
sugar and red wine to create your desired sweetness
make the mousse:
2 4 oz. molds. Put squash, whole egg, egg yolk
cream, salt and pepper to taste in a blender.
Blend well. Pour into molds. Put molds in a
preheated oven using a water bath.
till mousse is set (approximately 20 minutes).
Use a knife to cut around mold, turn over on
plate and tap out. Add cranberry sauce.