Squash and Pork Chops Recipe - Allrecipes.com
Squash and Pork Chops Recipe

Squash and Pork Chops

Recipe by  

"This is such a simple yet delicious main dish, perfect for an autumn dinner."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 5 mins

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift salt and pepper into flour, and rub onto both sides of pork chops, shaking off any excess. Heat shortening in a large skillet over medium high heat. Brown chops on both sides, reducing heat if necessary, and working in two batches depending on the size of your skillet. Remove from heat, and set aside.
  3. Peel squash, and slice crosswise into 1/8 inch thick slices. Arrange 1/2 the slices in the bottom of a baking dish. Place pork chops over squash, and top with remaining slices.
  4. Melt butter in a small saucepan over medium heat. In a bowl, stir remaining 2 tablespoons flour and 1/4 teaspoon salt together with ginger and thyme; add to butter, and stir. Cook for 3 minutes, then very gradually whisk in chicken broth, avoiding any lumps. Continue to cook and stir until slightly thickened, then stir in onion. Pour over chops and squash, and cover with foil.
  5. Bake in the preheated oven for 45 minutes, or until squash is tender and pork is no longer pink inside.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2005

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.

Most Helpful Critical Review
Nov 02, 2004

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.

Jan 22, 2010

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!

Oct 20, 2011

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 :~)

Jan 31, 2011

not bad but not great either. I would make it again.

Feb 22, 2010

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.

Nov 23, 2009

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!

Jan 16, 2009

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.


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  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 692 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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