Crostini with Butternut Squash, Goat Cheese and Sage

This is an impressive dish!! We were overwhelmed by the flavor. Some people seem to think the bacon is unnecessary, but I thought it really added to it. It looks like something you could really impress your guests with, but wasnt that hard. A novice cook might have a little difficulty, but anyone who cooks fairly often and knows their way around a kitchen shouldnt have an issue. Superb pork chops!

Have I become the founding member of the Enough Bacon Now! Society? Bacon Everywhere was amusing for five minutes! This recipe is easy to follow, produces stellar results and makes for a simple yet elegant entree worthy of entertaining. And if you do some editing, the flavor returns to the adult sort of tastes one used to cultivate. 1 tablespoon of sugar is more than enough, I will omit even that, next time. Caramelizing the onion in bacon fat adds more than enough flavor, I didnt use any actual bacon and the taste was still to die for. My first attempt went with the double thick pork chops which proved a bit excessive, standard thick cut should be fine, and for those with smaller stomachs, the standard cut pork chop---1/2" thick would still do nicely. All in all, a lovely excuse to buy more pork chops and basalmic vinegar!

This was so easy to prepare and the sauce was incredible! Made my taste buds pop.I would think you could use this recipe with chicken as well. Yummy!

I made this recipe as written with pork chops to rave reviews. The following week I repeated it with skinless turkey thighs & it was equally delicious. Making it again for a dinner party this weekend with pork loin chops....yummy!

I finally got around to making this dish. I didnt know what to expect, but based on the great reviews.... I had to try it! And boy what a hit! I felt like I was serving something out of Gordon Ramseys kitchen. This is definitely a keeper. Hands down! Thank you WS!

This recipe is very good; although I made some changes to cut down on the calories and fat content. I skipped the bacon entirely. I used the 2 TB EVOO to sear the chops and added 2 tsp of butter at the end. I didnt use demi glace. Next time, I will use only 1 TB of the sugar. Im going to try this recipe with slices of pork tenderloin, and Im sure it would be wonderful with beef madeallions, as well. I prepared the recipe using the Calphalon satinless steel deep covered saute pan. I bought it when it was on special at WS a few years back, but I dont see the exact pan to recommend here. I served the chops with risotto Milanese and mixed greens with balsamic vinaigrette and a bit of goat cheese. Im saving this one.

This was so delicious, the only thing I did differently was brine the chops the night before with a water/worcestershire/salt brine. They were moist and perfect. Had a fig balsamic that I used, and bacon grease to fry in (no bacon on hand either) - will make this again and again! I tossed some local root veg & cherry tomatoes in a roasting pan with some fresh thyme, rosemary and olive oil and baked while this was on the stovetop. Great and easy, not super quick, but done in about an hour and definitely worth making!

Have made this three times now and its amazing. I tried it once each time with pork tenderloin medallions, bone-in chops and butterfly chops. All of them worked great. Make it!