These Pork Chops with Butternut Squash and Apples bring together tender, golden-brown pork chops with the sweet and savory flavors of fall. Butternut squash, apples, onion, garlic, rosemary, brown sugar, and cinnamon are cooked together with apple cider to create a flavorful skillet meal.
Everything comes together in one skillet, making this a satisfying dinner without a lot of cleanup. The combination of sweet apples and squash with savory pork and aromatic herbs makes this especially good for a cool-weather meal. Serve it with mashed potatoes or mashed cauliflower to soak up the flavorful cider sauce.
Pork Chops with Butternut Squash and Apples
Ingredients
- 4 pork chops thick cut (bone-in optional)
- to taste Salt
- to taste pepper
- 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, if unavailable use 1/2 amount of dried rosemary
- 2 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- ¾ cup apple cider spiced or regular apple cider
- 2 apples cored and thinly sliced
Instructions
Season the pork:
- Season the pork chops on both sides with salt, pepper, and Italian seasoning. Set aside.
Sear the pork chops:
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the pork chops and cook, undisturbed, for about 5–6 minutes per side, depending on their thickness. The pork should be golden brown and nearly reach 145°F on an instant-read thermometer. Transfer the pork chops to a plate and set aside.
Cook the squash:
- Add 1 tablespoon of butter to the same skillet. Add the butternut squash and stir to coat. Cook for about 5–8 minutes, stirring frequently.
Add the onion:
- Add the diced onion and continue cooking for 3–5 minutes, or until the onion is soft and translucent and the squash has begun to soften.
Add the seasonings:
- Stir in the minced garlic, rosemary, brown sugar, and cinnamon. Cook for 1–2 minutes, until fragrant.
Add the cider and apples:
- Pour in the apple cider and add the sliced apples. Stir to combine.
Finish cooking:
- Return the pork chops to the skillet, tucking them among the squash and apples. Cook for another 3–4 minutes, or until the pork reaches a final internal temperature of 145°F.
Finish and serve:
- Top each pork chop with the remaining tablespoon of butter. Remove from the heat and serve with mashed potatoes or mashed cauliflower, if desired.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
