Pan-fried Pork Chops With Roasted Butternut Squash Puree
Impress your dinner guests with this savory and sweet combination of pan-fried pork chops and roasted butternut squash puree.
Ingredients
- 1 butternut squash roasted (I have a photo step by step when I posted about making it for baby food)
- 4 boneless pork chops 4-5 oz each
- 2 tablespoon cumin
- 1 tablespoon sage
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 2 teaspoon oil for frying
Instructions
- Roast the squash in a 350-degree oven until the flesh is soft -- click here to see how I did it for baby food.1 butternut squash
- While the squash is cooking, prepare the pork chops. I like to have them at room temperature for easier pan frying. Pull them out and either sprinkle on the salt and spices or add the spices to a bag, plop in the chops and shake to coat. (Either method works great - I just wanted to offer an option for those fearful of the sprinkle method.)4 boneless pork chops, 2 tablespoon cumin, 1 tablespoon sage, 1 tablespoon garlic powder, 1 teaspoon kosher salt
- After the squash has been in the oven for about an hour, pull it out and test the flesh. It should be soft to the touch. Let it rest while you make the pork chops.
- Heat a skillet or grill pan over medium-high heat and add the oil. Once the pan and oil are hot, add the chops and cook for about 3 minutes a side based on the thickness of the chops. These were neither thick nor thin cut and at about ½ inch thick were cooked perfectly in 6 total minutes.2 teaspoon oil for frying
- Now it's time to pull the pork chops out of the pan and let them rest while preparing the squash.
- Scoop out the flesh of the squash and place it in a blender or food processor. Pulse with just a pinch of salt. That's all you need! It may take a few scrapes down the sides to get it started but nothing needs to be added to the butternut squash puree - it is simply perfect just the way it is!
- That's it! Now just scoop out ½ cup of puree and top it with the cooked chop!
Nutrition
Calories: 330kcalCarbohydrates: 25gProtein: 32gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 90mgSodium: 660mgPotassium: 1244mgFiber: 4gSugar: 4gVitamin A: 19975IUVitamin C: 40mgCalcium: 139mgIron: 4mg
Tried this recipe?Let us know how it was!