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1 large butternut squash, peeled, seeded, and cubed
2 tbsp butter
1/4 cup milk
1/4 tsp ground cinnamon
1/4 tsp nutmeg
Salt and pepper to taste
Directions:
Prepare the Pork Chops:
Preheat oven to 375°F (190°C).
In a small bowl, whisk together brown sugar, soy sauce, Dijon mustard, minced garlic, ground ginger, black pepper, and salt.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 3-4 minutes per side, until browned.
Pour the brown sugar glaze over the pork chops, making sure they are well coated.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Prepare the Butternut Squash Mash:
While the pork chops are baking, place butternut squash cubes in a large pot and cover with water. Bring to a boil over high heat.
Reduce heat and simmer for 15-20 minutes, or until the squash is tender.
Drain the squash and return to the pot. Add butter, milk, cinnamon, and nutmeg. Mash until smooth and creamy. Season with salt and pepper to taste.
Serve:
Plate the pork chops with a generous serving of butternut squash mash on the side.
Drizzle any remaining glaze from the skillet over the pork chops before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings
