Spiced Pork Chops with Butternut Squash

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 Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

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

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. 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. 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. 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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