INGREDIENTS
3 shallots, divided
5 large basil leaves, thinly sliced
2 Tbsp. minced chives
6 Tbsp. unsalted butter at room temperature
1 tsp. kosher salt plus more, divided
Freshly ground black pepper
1 lb. summer squash (yellow squash, zucchini, pattypan, etc.), chopped into bite-sized pieces
1 Tbsp. vegetable oil
2 1-inch-thick bone-in pork chops
PREPARATION
• Mince 1 shallot and place in a small bowl with the basil and chives. Add the softened butter, a pinch of salt and a pinch of pepper and mash with the back of a fork to make a compound butter. Cover and refrigerate.
• Place an oven rack 6 inches from the top of the oven. Preheat the broiler.
• Roughly chop the remaining 2 shallots and toss with the squash, oil and 1 teaspoon salt. Spread onto a foil-lined sheetpan. Broil 10 minutes, tossing occasionally, until the squash starts to brown in spots. Remove the squash and keep warm.
• Line the sheetpan with fresh foil and place a rack on top. Sprinkle both sides of the pork chops with salt and pepper and place on the rack. Spread a heaping tablespoon compound butter on top of each pork chop.
• Broil 5 to 6 minutes, flip, and broil another 5 to 6 minutes, until a thermometer inserted into the thickest part of the chop reaches 150 degrees.
• Divide the squash between two serving plates. Top each with the pork chop and serve with remaining compound butter.
This article appears in July 2016.