Pork Chops with Winter Squash

    (22)
    1 hour 25 min

    This is a simple, yet delectable pork dish. Pork chops are pan-seared, then baked with sliced acorn squash. Enjoy as a main course for lunch or dinner.


    21 people made this

    Ingredients
    Serves: 6 

    • 1 1/4 teaspoons salt, divided
    • 1/4 teaspoon pepper
    • 4 tablespoons plain flour, divided
    • 6 lean pork chops
    • 15g margarine
    • 1 acorn squash, halved and seeded
    • 30g butter
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground thyme
    • 250ml chicken stock
    • 1/2 onion, finely chopped

    Method
    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4.
    2. Sieve salt and pepper into flour and rub onto both sides of pork chops, shaking off any excess. Heat margarine in a large frying pan over medium high heat. Brown chops on both sides, reducing heat if necessary and working in two batches depending on the size of your frying pan. Remove from heat and set aside.
    3. Peel squash and slice crosswise into 3mm thick slices. Arrange half of the slices in the bottom of a baking dish. Place pork chops over squash and top with remaining slices.
    4. Melt butter in a small saucepan over medium heat. In a bowl, stir remaining 2 tablespoons flour and 1/4 teaspoon salt together with ginger and thyme; add to butter and stir. Cook for 3 minutes, then very gradually whisk in chicken stock, avoiding any lumps. Continue to cook and stir until slightly thickened, then stir in onion. Pour over chops and squash and cover with foil.
    5. Bake in the preheated oven for 45 minutes or until squash is tender and pork is no longer pink inside.

    Ingredients

    If acorn squash is unavailable, use butternut squash instead.

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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (18)

    by
    21

    Mmm, mmm good. We could have used more than the one smallish squash I used, as our pork chops were pretty big. I blanched the squash to make it easier to peel and really could have made the slices at least 1/4" thick to keep them from overcooking. Used seasoned salt, doubled the other spices, added some marojam and poultry seasoning. Then used the chop drippings for half the butter and browned the onion before adding the flour, spices, and broth. This was a major hit. Next time I will double the squash and cut thicker, but it was still *so* good.  -  14 Oct 2005  (Review from Allrecipes US | Canada)

    by
    12

    I put the chops, squash and sauce into a casserole dish, covered at baked as directed. The pork was tender, the squash was mushy and the overall dish lacked flavor. If I make this again I will cut the squash much thicker and add more seasoning. This was very easy to prepare.  -  02 Nov 2004  (Review from Allrecipes US | Canada)

    by
    4

    This was DELICIOUS! I used a huge butternut squash - it was rather difficult to cut so next time I think I will poke holes in it and microwave it a little to soften it up. I also cut the squash circles in half. I used boneless pork chops and it finished a little quicker. I doubled spices and it was perfect!  -  22 Jan 2010  (Review from Allrecipes US | Canada)

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