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January 01, 2015
Category: Dinners
Ingredients 1 butternut squash (about 1 1/2 pounds), cut into 1-inch pieces 2 tablespoons unsalted butter kosher salt and black pepper 2 tablespoons olive oil 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total) 1 teaspoon ground coriander pesto, for serving Notes Directions Steam the squash in 1 inch of water until tender, 12 to 15 minutes; drain and return it to the pot. Add the butter and ¼ teaspoon each salt and pepper and mash to the desired consistency. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the pork with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until an instant-read thermometer inserted in the center of the thickest chop registers 145° F, 6 to 8 minutes per side. Serve the mashed squash topped with the pork chops and drizzled with pesto. Calories 452 Fat 24 g Sat Fat 9 g Cholesterol 130 mg Sodium 451 mg Protein 44 g Carbohydrate 15 g Sugar 3 g Fiber 4 g Iron 2 mg Calcium 105 mg |
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