Best Squash And Pork Chops Recipes

GLAZED PORK CHOPS AND SQUASH

Steps:

• Preheat oven to 450 degrees, with racks in middle and lower thirds. In a small bowl, combine honey, ginger, mustard, and 1 teaspoon oil. Season glaze with salt and pepper. On a large rimmed baking sheet, toss squash with 1 tablespoon oil and season with salt and pepper. Transfer 8 wedges to another rimmed baking sheet. Roast both sheets of squash 15 minutes.
• Remove sheets from oven and flip squash. To tray with 8 wedges, add scallions and bell pepper, drizzle with 1 teaspoon oil, season with salt and pepper, and brush with glaze.
• Return sheets to oven and roast until squash is tender when pierced with a knife, 10 to 15 minutes. Let sheet with 16 wedges cool completely, then refrigerate for Chicken Cutlets with Mustard Greens and Roasted Squash.
• Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high. Season pork with salt and pepper and cook until golden brown on one side, about 4 minutes. Flip, brush with remaining glaze, and cook until pork is cooked through, 5 minutes. Serve pork alongside roasted vegetables.

SLOW-COOKER PORK CHOPS WITH APPLES AND SQUASH

Steps:

• Peel squash. Cut squash in half; remove seeds. Cut squash into 1/2-inch slices. Cut apples into quarters; remove cores. Cut apple pieces in half crosswise. Remove excess fat from pork.
• In 3 1/2- to 6-quart slow cooker, layer squash and apples. In small bowl, mix sugar, flour, cinnamon and salt. Coat pork with sugar mixture. Place pork on apples. Sprinkle with any remaining sugar mixture.
• Cover; cook on Low heat setting 8 to 9 hours.

PORK CHOPS WITH MUSHROOM CREAM AND HAZELNUTS, ROASTED BLOOMING ONION WITH RANCH DIP, ROASTED SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Remove the outer skin from onions, keeping them whole. Cut onions from the top almost to the bottom (without cutting all the way through), making 8 equal wedges. Place onions on baking sheet, spray with cooking spray and season with salt and pepper. Arrange spaghetti squash on the same baking sheet, flesh side up. Spray squash with cooking spray and season with salt and pepper. Roast squash and onions for 25 to 30 minutes, until both are tender and onions are golden brown.
• Meanwhile, heat oil in a large skillet over medium heat. Season both sides of pork with salt and pepper. Add pork to hot skillet and cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same skillet add mushrooms and garlic and saute 5 minutes, until mushrooms soften and release juice. Add chicken broth and bring to a simmer. Return pork to pan and simmer 5 minutes, until cooked through. Add heavy cream and simmer 1 minute. Using a fork, pull squash from the skin in shreds, making spaghetti-like strands. Arrange squash on a platter or plate and top with pork and cream sauce. Top with hazelnuts and parsley. Serve 2 roasted onions alongside, with ranch dip, reserving remaining onions for another meal.

PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE

Steps:

• Preheat oven to 425°F. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
• Toss squash with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.
• When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Season pork chops with salt and pepper and cook until brown, 5-8 minutes. Turn over and cook until pork is cooked through, about 3 minutes longer.
• Whisk garlic, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 3 tablespoons oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.
• Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.

FALL PORK CHOPS AND ACORN SQUASH

Steps:

• Cut squash in half, remove seeds and strings. Slice each half into 8 slices. Set aside.
• Heat oil in pan and quickly brown pork chops on both sides. Remove from pan and set aside.
• Mix together remaining ingredients, except peas.
• In same pan pork chops were browned, place half of sliced squash. Place chops on top. Add remaining squash. Pour liquid over all and bring to boil. Turn heat to low and cover. Cook until pork and squash are tender, approximately 30 minutes. Remove from pan and keep warm.
• Place frozen peas in pan, cover and cook for about 5 minutes or until tender.
• Plate rice of choice on 4 plates. Top with pork chops and squash. Divide peas among plates.
• Pour cooking liquid over all and serve.

PORK CHOPS WITH SQUASH AND SAGE

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.

PRESSURE COOKER PORK CHOPS AND ACORN SQUASH

Steps:

• Place pork chops in a 6-qt. electric pressure cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°.

SPICED PORK CHOPS, SQUASH AND APPLES

Steps:

• In 13 x 9-inch baking pan, place pork chops in one half of pan. Arrange apple quarters and squash wedges in other half of pan.
• In a small bowl, combine apple juice, maple syrup, cinnamon and nutmeg; pour over chops, apples and squash.
• (If freezing, freeze meat/veggies and sauce separately. Thaw when ready to bake, then continue steps below).
• Cover pan with aluminum foil wrap and bake at 350 degrees for 1 hour.
• Remove foil and baste with pan juices. Bake uncovered for another 15 minutes.
• Serve with cooked brown rice.

PRESSURE COOKER PORK CHOPS AND ACORN SQUASH

Steps:

• Place pork chops in a 6-qt. electric pressure cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°.

PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE RECIPE | EPICURIOUS.COM

Steps:

• Preheat oven to 425°F. Spread out pumpkin
• seeds on a large rimmed baking sheet.
• Toast, tossing once, until just beginning to
• darken, about 4 minutes. Let cool. Coarsely
• chop; set aside.
• Toss squash with 1 tablespoon oil on a large
• rimmed baking sheet; season with salt
• and pepper. Roast squash, turning occasionally,
• until golden brown and tender, 35-40 minutes.
• When squash has been roasting for
• minutes, heat 1 tablespoon oil in a large heavy
• skillet over medium-high heat. Season
• pork chops with salt and pepper and cook
• until brown, 5-8 minutes. Turn over and
• cook until pork is cooked through, about
• minutes longer.
• Whisk garlic, 3 tablespoons chopped cilantro,
• tablespoons lime juice, reserved toasted
• pumpkin seeds, and remaining 3 tablespoons
• oil in a small bowl to combine. Season
• vinaigrette with salt, pepper, and more
• lime juice, if desired.
• Divide squash and pork among plates;
• spoon vinaigrette over. Top with cilantro
• leaves.
• Per serving: 470 calories, 28 g fat, 7 g fiber
• Nutritional analysis provided by
• Bon Appétit

PORK CHOPS WITH SQUASH AND SAGE

Steps:

• Preheat the oven to 425 degrees F.
• Prepare the brine: Place 5 cups of cold water in a large bowl.
• Next heat 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar, and 4 of the sage leaves in a small saucepan; cook over medium high heat, stirring to dissolve the sugar and salt. Add salt mixture to the bowl of cold water.
• Place the pork chops in the brine for at least 10 minutes. Chop 3 of the sage leaves and set aside.
• Now toss together (either in a large bowl or directly on your baking sheet) the squash, 2 tablespoons olive oil, and remaining 5 sage leaves. Season with nutmeg and about 1/2 teaspoon of salt. Roast until tender about 20 to 25 minutes (at 425 degrees F).
• Drain the pork chops and pat them dry with paper toweling. In a large skillet, heat the remaining 1 tablespoon of oil over medium high heat. Cook pork chops to an internal temperature of 140 degrees, about 5 to 7 minutes per side (you can insert your meat thermometer in the side for a true reading).
• To the skillet, add the chicken broth and remaining 1 tablespoon brown sugar, simmer, stirring, until reduced by half. This takes about 3 minutes. Remove from heat and squeeze in the lemon juice, add the reserved chopped sage, and any salt to taste.
• To serve: Place a pork chop on each of 4 plates. Drizzle with the pan sauce. Serve squash on the side.

SQUASH AND PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift salt and pepper into flour, and rub onto both sides of pork chops, shaking off any excess. Heat shortening in a large skillet over medium high heat. Brown chops on both sides, reducing heat if necessary, and working in two batches depending on the size of your skillet. Remove from heat, and set aside.
• Peel squash, and slice crosswise into 1/8 inch thick slices. Arrange 1/2 the slices in the bottom of a baking dish. Place pork chops over squash, and top with remaining slices.
• 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 broth, avoiding any lumps. Continue to cook and stir until slightly thickened, then stir in onion. Pour over chops and squash, and cover with foil.
• Bake in the preheated oven for 45 minutes, or until squash is tender and pork is no longer pink inside.