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Spiced Pork Chops with Butternut Squash

Photo: Oxmoor House
Prep time 4 mins
Cook time 21 mins
Yield 4 servings (serving size: 1 pork chop and 3/4 cup squash)
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

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

Nutrition 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

How to Make It

  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.

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