This was pretty good! I made completely by the recipe this time, but I think if I make again I would increase the seasoning slightly (definitely more pepper, maybe a little more salt and pumpkin pie spice) and would maybe add a clove of minced garlic to the butternut onion topping, since it felt a little on the subtle side with the taste. Maybe I had a weak onion, it didn't seem as oniony as I expected which is why I think it was a little more bland than I was hoping after it smelled so great cooking.
Spiced Pork Chops with Butternut Squash
Photo: Oxmoor House
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Amount per serving
- Calories: 232
- Calories from fat: 26%
- Fat: 7g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.5g
- Protein: 25.6g
- Carbohydrate: 18.2g
- Fiber: 3.2g
- Cholesterol: 65mg
- Iron: 1.7mg
- Sodium: 200mg
- Calcium: 96mg
- 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
- 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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