BUTTERNUT PORK CHOP
A savory and semi-sweet dinner dish with avocado and butternut squash dabbled over pork. I do enjoy tossing a bit of wine into the squash water for an extra layer of flavor.
Provided by Kristen Robison
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 55m
Yield 3
Number Of Ingredients 11
Steps:
- Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain.
- Saute bacon in a skillet and over medium-high heat until starting to brown, 3 to 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot, 3 to 5 minutes more.
- Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 3 to 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates and pork chops are cooked through, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.
- Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.
Nutrition Facts : Calories 534.4 calories, Carbohydrate 27.1 g, Cholesterol 79.7 mg, Fat 33.8 g, Fiber 6.6 g, Protein 29.6 g, SaturatedFat 9.2 g, Sodium 298.9 mg, Sugar 11.8 g
PORK CHOPS WITH SQUASH AND SAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Combine 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar and 4 sage leaves in a small saucepan over medium-high heat, stirring, until the sugar and salt dissolve. Pour the mixture into a large bowl and add 5 cups cold water. Submerge the pork chops in the brine and refrigerate 10 minutes.
- Chop 3 sage leaves; set aside. Toss the remaining 5 sage leaves with the squash, 2 tablespoons olive oil, the nutmeg and 1/2 teaspoon salt. Spread on a baking sheet and roast until tender, 25 to 30 minutes.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Drain the pork and pat dry. Add to the skillet and cook until a meat thermometer inserted sideways into the center registers 140 degrees F, 5 to 7 minutes per side. Divide among 4 plates.
- Add the chicken broth and the remaining 1 tablespoon brown sugar to the skillet; simmer, stirring, until reduced by half, about 3 minutes. Remove from the heat and add the lemon juice, the reserved chopped sage, and salt to taste. Drizzle the pork with the sauce and serve with the squash.
Nutrition Facts : Calories 612 calorie, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 425 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 45 grams
HARVEST PORK CHOP BAKE
When fall brings a snap to the air, try this pork chop casserole, with sage, butternut squash, and other autumn flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 15x10-inch baking pan with sides with nonstick cooking spray. In large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoned salt; mix well. Brush some of mixture over both sides of pork chops. Place pork chops in corners of sprayed pan.
- Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
- Bake at 425°F. for 35 to 40 minutes or until pork chops are no longer pink in center and squash is tender, turning chops and stirring vegetables once.
Nutrition Facts : Calories 360, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g
OLD-FASHIONED BUTTERFLIED PORK CHOPS
Steps:
- Preheat a deep fryer or a pot of oil to 350 degrees F.
- Butterfly the pork loin. Place the flour in a shallow dish. Place the bread crumbs in a separate shallow dish. Break the egg into a bowl and beat. Add salt and pepper to the egg to obtain the flavor. Dip the pork loin into the flour on both sides, back and front. Dip the pork loin, back and front, into the egg. Cover with bread crumbs.
- Place the breadcrumb covered pork loin into hot oil, either in a pan or a deep fryer. Cook until well done
BUTTERNUT PORK CHOP
A savory and semi-sweet dinner dish with avocado and butternut squash dabbled over pork. I do enjoy tossing a bit of wine into the squash water for an extra layer of flavor.
Provided by Kristen Robison
Categories Pan Fried Pork Chops
Time 55m
Yield 3
Number Of Ingredients 11
Steps:
- Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain.
- Saute bacon in a skillet and over medium-high heat until starting to brown, 3 to 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot, 3 to 5 minutes more.
- Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 3 to 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates and pork chops are cooked through, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.
- Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.
Nutrition Facts : Calories 534.4 calories, Carbohydrate 27.1 g, Cholesterol 79.7 mg, Fat 33.8 g, Fiber 6.6 g, Protein 29.6 g, SaturatedFat 9.2 g, Sodium 298.9 mg, Sugar 11.8 g
HARVEST BUTTERNUT & PORK STEW
Cure your craving for something different with a savory stew that's tasty with warm bread. -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 6 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker., Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.
Nutrition Facts : Calories 371 calories, Fat 16g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
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