Grilled Pork Chop with Roasted Butternut Squash - Hess Persson Estates

Ingredients

• 4 ea. 8 oz Pork Chops, 1” thick Trimmed & Frenched
• 1 ea. Bay leaf
• 1 tsp. ea. Fresh Thyme, Oregano & Parsley, finely chopped
• 1 cl Garlic, mashed
• 1 ea. Orange and lemon zest
• 2 ¼ Tbsp. Sugar
• 1 ½ Tbsp. Salt
• ¼ cup Hot water
• 1 ¾ cup Ice water
• 1 lb Butternut Squash, peeled, cut in 1” cubes
• 1 lb Red Potatoes, cut in 1/8 ths
• 2 ea. Fennel Bulbs, cut into 1” cubes,
• 1 Tbsp. Thyme, chopped
• 3 oz. Extra Virgin Olive Oil
• to taste Salt and Pepper
• ½ lb. Baby spinach
• ¼ cup Italian Parsley, chopped
• 1 Tbsp. Oregano, chopped
• 1 Tbsp. Shallots, fine dice
• 2 Tbsp. Extra virgin olive oil
• 1 ea. Lemon, zest
• 1 Tbsp. Whole Grain Mustard