Your Holiday Dinner Menu (Made In 1 Hour)


Prep Time 20 minutes
Yield 4
Cook Time 1 hour

Total Time 1 hour 20 minutes
Author: [get-the-author]


    Savory Tart Cherry Compote

    • 1 onion, small dice
    • 1 tablespoon butter or oil
    • 2 cups frozen Montmorency tart cherries
    • 1/2 cup orange juice
    • 2 teaspoons. orange zest (1/2 orange)
    • 1/4 cup maple sugar
    • Salt and pepper to taste

    Roasted Butternut Squash

    • 1 medium butternut squash
    • 2 tablespoon avocado oil
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
    • Optional: 1/2 teaspoon cinnamon

    Warm Brussels Sprouts Salad with Dried Tart Cherries

    • 5 cups shaved brussel sprouts (12oz)
    • 2 cups shaved kale
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 tablespoon olive oil
    • 1/3 cup caramelized onion (or 1/2 an onion)
    • 1/2 cup dried Montmorency tart cherries
    • 1/2 cup hazelnuts, chopped and toasted
    • 1 tablespoon red wine vinegar
    • 1 tablespoon honey

    Pork Chops

    • 4 Bone in Pork Chops (approximately 2lbs, or 8oz each)
    • Salt and pepper, generous amount
    • 2 tablespoons avocado oil
    • 2 tablespoons butter
    • 4 garlic cloves, chopped
    • 4 sprigs fresh rosemary


    Savory Tart Cherry Compote:
    1. Saute onion and 1 tbsp. butter on low heat for 20-30 minutes until caramelized, stirring often. Set ½ mixture aside for Warm Shaved Brussel Sprout Salad.
    2. Add remaining ingredients and cook on medium heat for 15 minutes until reduced and syrupy.
    3. Salt and pepper to taste? (We used a miniscule amount of ¼ a teaspoon of salt and ½ tsp pepper).

    Roasted Butternut Squash:
    1. Preheat oven to 400ºF.
    2. Peel and cut butternut squash into ½ inch dice.
    3. Combine in a bowl with olive oil, cinnamon (if adding), salt and pepper.
    4. Place on baking sheet with parchment paper and roast for 20 minutes, until tender. It will need to cook longer for a bigger dice!

    Warm Brussels Sprouts Salad with Dried Cherries:
    1. Heat heavy skillet over medium heat, add olive oil and saute brussel sprouts and kale for 5 minutes, or until slightly wilted. Season with salt and pepper.
    2. Transfer cooked greens to a bowl, and add in remaining ingredients and toss.

    Pork Chops:
    1. Heat oven to 400ºF.
    2. Salt and Pepper pork generously, set aside.
    3. Heat large skillet on high, add oil.
    4. Once hot (use water test), add pork chops. Cook for 3 minutes until nicely browned.
    5. Flip over and carefully pick up skillet and place in preheated 400 degree oven for 8 minutes.
    6. Remove from oven and quickly add butter, garlic and herbs. Carefully tilt the pan so the butter pools to one side and spoon butter, herbs and garlic over the cooked pork chops for about 1 minute..

    Recipe Notes

    1. Heat oven to 400ºF.
    2. Begin caramelized onion for cherry compote (3 minutes).
    3. Roast butternut squash (30 minutes).
    4. Salt and Pepper Pork Chops, set aside (2 minutes).
    5. Divide onions for salad (set half aside in large bowl).
    6. Complete Cherry Compote, let cook (hands on time 5 minutes, total time 15 minutes)
    7. Make Warm Brussels Sprout Salad (10 minutes)
    8. Take out butternut squash.
    9. Cook pork chops (14 minutes)
    10. Assemble and enjoy!


    © 2017 Lexi's Clean Kitchen. All rights reserved.

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