January 01, 2015
Recipe Source/Credit: Charlyne Mattox
Submitted by: [gourmet10]
Category: Dinners


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


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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