I was skeptical about pumpkin and pork chops but believe me this recipe is a keeper.
Serves 4
Prep Time: 4 minutes
Total Time: 25 minutes
Ingredients:
Cooking spray
4- (4 ounce) boneless center cut loin pork chops (about ¾ inch thick)
1 teaspoon pumpkin pie spice
½ teaspoon freshly ground black pepper
¼ teaspoon Kosher salt, divided
1 butternut squash
1 medium onion
¼ cup chicken broth
1 tablespoon fresh mint, chopped
Instructions:
Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray.
Sprinkle pork evenly with spice, pepper and 1/8 teaspoon salt. Add pork to pan, sauté 3-4 minutes on each side or until done.
Remove pork from pan, keep warm.
Meanwhile as pork cooks, pierce squash several times with a fork. Place on paper towels in microwave oven. Microwave on high for 1 minute. Peel squash, cut in half lengthwise. Discard seeds and membrane. Coarsely chop squash.
Coat pan with cooking spray. Add squash, cover and cook 7 minutes, stirring occasionally. Add onion, cook uncovered 5 minutes, stirring frequently. Add ¼ cup chicken broth. Cook until liquid evaporates, scraping pan to loosen browned bits.
Remove from heat, stir in salt and mint. Spoon squash mixture evenly over pork and serve.