Spiced Pork Chops with Butternut Squash

Spiced Pork Chops with Butternut Squash Recipe
Photo: Oxmoor House
Don't reserve pumpkin pie spice for desserts alone; sprinkle this blend of cinnamon, ginger, nutmeg, and allspice on pork chops for a fragrant, home-style dish.

Prep: 4 minutes; Cook: 21 minutes

Yield:

4 servings (serving size: 1 pork chop and 3/4 cup squash)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 232
Caloriesfromfat 26 %
Fat 7 g
Satfat 2.4 g
Monofat 2.9 g
Polyfat 0.5 g
Protein 25.6 g
Carbohydrate 18.2 g
Fiber 3.2 g
Cholesterol 65 mg
Iron 1.7 mg
Sodium 200 mg
Calcium 96 mg

Ingredients

Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 teaspoon pumpkin pie spice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt, divided
1 butternut squash (about 1 1/4 pound)
1 cup refrigerated prechopped onion
1/4 cup water
1 tablespoon chopped fresh mint

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with spice, pepper, and 1/8 teaspoon salt. Add pork to pan; sauté 3 to 4 minutes on each side or until done. Remove pork from pan; keep warm.

2. While pork cooks, pierce squash several times with a fork; place on paper towels in microwave oven. Microwave at HIGH 1 minute. Peel squash; cut in half lengthwise. Discard seeds and membrane. Coarsely chop squash.

3. Coat pan with cooking spray. Add squash; cover and cook 7 minutes, stirring occasionally. Add onion; cook, uncovered, 5 minutes, stirring frequently. Add 1/4 cup water; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat; stir in 1/8 teaspoon salt and mint. Spoon squash mixture evenly over pork.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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