Seasoned Skillet Pork Chops and Butternut Squash are fall food and taste like the season.
During the fall, butternut squash begin to appear in grocery stores and farmer’s markets and are delightful in so many recipes. It’s now time for butternut squash to shine and you can find them already peeled, diced and ready-to-go, or whole in a variety of sizes. When cooked, winter squash becomes super sweet and pairs nicely with savory – a great vegetable with pork.
In this recipe, I lightly rub the chops in an dry herb mixture of cumin, oregano, paprika and brown sugar – this gives the chops a sweet and earthy expression. This combination of spices is wildly aromatic and keeps pork juicy and tender. I made the entire meal in an iron skillet, which makes it super fast and efficient – made in 20 minutes, including prep time.
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
1/4 cup fresh parsley, rough chopped
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 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.
3. In an iron skillet, add 2 teaspoon of oil and place over medium-high heat. After 2 minutes, add chops and sear for 4 minutes. Flip chops over and add diced squash. Sprinkle remaining rub over squash and toss gently with spoon.
4. Add 1/4 cup water to 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 pork chops. Continue to cook for 3 minutes, or until squash is fork tender. Sprinkle entire skillet with parsley and serve. Enjoy!