Pork Chops with Winter Squash

    Pork Chops with Winter Squash


    21 people made this

    About this recipe: 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.

    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

    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.


    If acorn squash is unavailable, use butternut squash instead.

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