I'm making this Butternut Squash Gratin with Poblanos and Cream tomorrow: http://www.foodandwine.com/recipes/sq.... I've also thawed some thin bone-in center cut pork chops. (These are the very thin kind, about 1/3" thick.) The gratin is rich and, in addition to the squash, poblanos and cream, has the flavors of Monterey jack, farmer's cheese, oregano, and thyme. I was thinking of serving some lightly sauteed chard or spinach, too.
I'm having trouble figuring out which way to go with the pork chops, and wondered if any of you might have some suggestions. I can't make anything that involves any fruit or sweeteners, or any type of flouring or breading. (This is all just as well, since the squash dish is a bit sweet and not exactly light.)
Do you think if I did something with rosemary or tarragon the whole meal would just become a muddy jumble of herbs? Does anyone have a nice, simple, tried and true recipe with white wine and lemon, or something like that?
Any ideas would be most appreciated.