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

How to Make It

Step 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.

Step 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.

Step 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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