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Skillet Spiced Pork Chops & Butternut Squash – Recipe!

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Pan seared pork chops are one of the easiest and most delicious things you can make during the week.  If you cook them properly, the meat is juicy and moist with a slight pinkish hue.  Pork Chops and fall go hand in hand because they pair so nicely with roasted apples, pears, pomegranates and winter squash.

Butternut squash is so popular this time of year — grocery stores peel, dice it up and sell it ready-to-go.  When cooked, winter squash is sweet and savory – it’s one of my favorite things, especially with pork.

In this recipe for Skillet Spiced Pork Chops & Butternut Squash – I lightly rub the chops in an herb mixture of cumin, oregano, paprika and brown sugar.  The combination of spices is fragrant and gives the meat an extra boost of flavor. The entire meal can be made in 20 minutes, including prep time.  Cleanup is even faster – only one skillet!


2-4 bone-in pork chops, about 1 1/2 inches thick

1 teaspoon cumin powder

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/2 teaspoon onion powder

2 teaspoon brown sugar

2 teaspoon salt

1/2 teaspoon black pepper

2 cups diced butternut squash

1/2 lime

1/4 cup fresh parsley, rough chopped

vegetable oil

(Serves 2-4)

To Prepare:

1. Remove pork chops from any packaging and pat dry with a paper towel.  In a small bowl, mix together cumin, oregano, paprika, onion powder, brown sugar, salt and pepper.  Sprinkle the dry herb mixture on both sides of chops and rub into meat, leaving 1 tablespoon of mixture for squash.

2.  Remove butternut squash from bag or dice up your own into 1/2 inch chunks.  If chunks are too large, dice into smaller 1-inch pieces.

2.  In an iron skillet, add 2 teaspoon of oil and place over medium-high heat.  After 2 minutes, add the chops and sear for 4 minutes.  Flip chops over and add the diced squash.  Sprinkle the remaining rub over the squash and toss gently with spoon.

2.  Add 1/4 cup water to the pan and turn heat to medium-low, cover with lid slightly ajar and continue cooking for 4 minutes.  Remove lid and squeeze lime juice over the pork chops.  Continue to cook for 3 minutes, or until the squash is fork tender.  Sprinkle the entire skillet with parsley, serve and enjoy!


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