Recipe by Joanie
"This is such a simple yet delicious main dish, perfect for an autumn dinner."
Watch video tips and tricks
1 1/4 teaspoons
all-purpose flour, divided
lean pork chops
acorn squash, halved and seeded
onion, finely chopped
Mmm, mmm good. We could have used more than the one smallish squash I used, as our pork chops were pretty big. I blanched the squash to make it easier to peel and really could have made the slices at least 1/4" thick to keep them from overcooking. Used seasoned salt, doubled the other spices, added some marojam and poultry seasoning. Then used the chop drippings for half the butter and browned the onion before adding the flour, spices, and broth. This was a major hit. Next time I will double the squash and cut thicker, but it was still *so* good.
I put the chops, squash and sauce into a casserole dish, covered at baked as directed. The pork was tender, the squash was mushy and the overall dish lacked flavor. If I make this again I will cut the squash much thicker and add more seasoning. This was very easy to prepare.
This was DELICIOUS! I used a huge butternut squash - it was rather difficult to cut so next time I think I will poke holes in it and microwave it a little to soften it up. I also cut the squash circles in half. I used boneless pork chops and it finished a little quicker. I doubled spices and it was perfect!
This was a good dish. I took the advice of others and cut my squash a bit thicker which worked out well. I trimmed this down to a dish for two and used a small acorn squash. We will do this again :~)
not bad but not great either. I would make it again.
Reduced serving to two but used whole squash. Halved squash and cooked 2min. in microwave to make peeling the squash easier. Added ginger & thyme to flour mixture, to dust pork, before brownig. Layerd 2cups cooked wild rice, cooked in sodium free beef broth for flavor. Doubled butter/spice mixture to pour over top to add some extra flavor to the rice. Will make again with my minor adjustments.
Very tasty and easy. I had a delicata squash, worked fine. Did cut squash thicker and doubled spices as recommended. I also added sliced apples and craisins to the squash layer. Yum!
I love to search by ingredient on Allrecipe. That's how I get to find recipes like this that haven't been given too much attention. Earlier reviewers tipped me to cutting the squash thicker, which I did and it was cooked through completely. I also added a beet, since I had it on hand and that made that half pink, but it was good. Solid comfort food. Could be spiced up a LOT for more interest, but if you're looking for something warm and filling and non-challenging, this will do the trick.
* Percent Daily Values are based on a 2,000 calorie diet.
Squash and Pork Chops
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 102
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Baked pork chops in a zippy, accidentally delicious sauce.
See how to make seasoned pork chops baked in a savory mushroom sauce.
See how to make simple, saucy baked pork chops.