Pork Chops with Apples and Butternut Squash
These Pork Chops with Apples and Butternut Squash are made with simple ingredients, making them a delicious weeknight meal with family or a fancy weekend dinner with guests. For best results, purchase pork chops that are at least 1-1½ inches thick and allow your chops to rest at room temperature for 30 minutes before cooking. Pork chops should be cooked to an internal temperature of 145ºF (please use a digital meat thermometer), and let them rest for 5 minutes before serving. Chop the butternut squash into small ½-inch cubes equal in size. If they're too large, they may take too long to cook. My family loves this recipe with buttery mashed potatoes.
Servings: 4 servings
Cost: $15
Ingredients
- 4 thick cut pork chops (bone-in optional), at least 1-1½-inches thick
- Salt + pepper to season
- 2 teaspoon Italian seasoning
- 4 tablespoon butter divided
- 1 tablespoon olive oil
- 3 cups butternut squash chopped into small ½-inch cubes
- 1 small yellow onion diced
- 5 cloves garlic minced
- 1 teaspoon fresh rosemary minced
- 2 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- ¾ cup spiced apple cider or regular apple cider
- 2 apples cored and thinly sliced
Instructions
- Prepare the pork chops. Season pork chops with salt, pepper, and Italian seasoning on both sides. Set aside.
- Melt 2 tablespoons of butter of medium-high heat in a large skillet. Carefully add the pork chops to the skillet and cook, undisturbed, on each side for approximately 5-6 minutes (time will vary depending on thickness). The outside should be golden-brown and the internal temperature should register nearly 145 degrees F with a digital meat thermometer. Transfer pork chops to a plate and set aside.
- To the same skillet, add one more tablespoon of butter and the butternut squash. Stir well to coat the squash. Cook the butternut squash for approximately 5-8 minutes, stirring frequently. Add the onion and continue to cook until onion turns soft and translucent approximately 3-5 minutes.
- Once the butternut squash just starts to soften (but isn't quite soft) and the onions are translucent, add the minced garlic, fresh rosemary, brown sugar, and cinnamon to the butternut squash. Mix well to combine. Cook for 1-2 minutes.
- Add the spiced apple cider and sliced apples and stir well to mix. Return the pork chops to the skillet, tucking in between the squash and apples. Allow everything to cook together for approximately 3-4 minutes, or until pork registers a final 145 degrees F.
- Top each pork chop with the remaining tablespoon of butter and remove from heat. Serve with mashed potatoes or cauliflower, if desired. Enjoy!
Notes
- You may use bone-in pork chops or boneless pork chops. I have made this recipe both ways and didn't see any difference in taste. Visually, however, bone-in pork chops always appear fancier. Or is that just me?
- I do recommend purchasing pork chops that are thick-cut and equal in thickness.
- Keep a digital meat thermometer handy.
- If fresh rosemary is not available, substitute with half the amount of dried rosemary.
- My apple picks for this recipe include Pink Lady (Cripps Pink), Braeburn, Jonagold, or any other apple that you would use to bake a pie.
- Images reflect a half-recipe.
Nutrition
Calories: 463kcal | Carbohydrates: 39g | Protein: 30g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 175mg | Potassium: 1063mg | Fiber: 5g | Sugar: 22g | Vitamin A: 11580IU | Vitamin C: 29.1mg | Calcium: 102mg | Iron: 2mg
