Pork Chops with Butternut Squash and Apples

Course: Main Courses

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 496.6kcal

Tender pork chops are cooked with butternut squash, apples, rosemary, cinnamon, and apple cider for a flavorful fall-inspired skillet meal. Everything comes together in about 40 minutes.

Print Recipe

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.

Made Ajustments? A Change for Next Time?

Click here to add your own private notes.

Nutrition