Sunday, December 4, 2011

Spiced Pork Chops with Butternut Squash

Butternut Porkchop


Like virtually every other family in existence, from time to time we get stuck in a big dinner rut. Tacos, pasta, chicken, lather, rinse, repeat. So recently I decided that it was time to break the streak and make something new and different for dinner. I pulled out cookbooks and cooking magazine and started to label recipes that looked good. I surprised even myself by marking and eventually selecting this recipe as the winning newcomer to the dinner repertoire. You see, pork, and pork chops especially, have never been my favorite thing. Bad pork chops are just sooo bad. Dry, flavorless and just plain gross. Turns out, that’s only when they’re overcooked with a stinky recipe (light bulb, right?). These came out perfectly. So flavorful and juicy and lovely and the sweet butternut squash combined with the cinnamon and cloves just screamed fall.

Spiced Pork Chops with Butternut Squash
Serves 4

printable recipe

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

Coat a large skillet with cooking spray. Sprinkle both sides of the pork chops evenly with pumpkin pie spice, black pepper and 1/8 teaspoon salt.

Sauté the pork in the skillet for about 3-4 minutes per side, or until cooked through. Remove from the pan and keep warm.

Meanwhile, poke several holes in the butternut squash with a fork and cook in the microwave for 1 minute, then using a vegetable peeler, remove the skin. Cut the squash in half, scoop out the inside and seeds and discard. Cut the squash into 1 inch cubes.

Re-coat the skillet with cooking spray and add the squash, cooking covered for 7 minutes. Add onion to the pan and sauté the squash and onions for 5 minutes. Pour the water into the pan, scrapping the bottom of the pan to loosen the browned bits. Remove from heat. Stir in 1/8 teaspoon salt and chopped mint.

Serve pork with squash spooned on top.

Source: Cooking Light Fresh Food Fast Weeknight Meals

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