Squash and Pork Chops Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: 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!
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Cooking Level: Intermediate

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Reviewed: Nov. 20, 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!
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Reviewed: Oct. 21, 2009
I also LOVE this recipe! I used a pork loin instead of chops and used a large butternut squash that I sliced into thick slices. After browning the loin, I used the drippings in my gravy. I also loved the ginger and thyme flavoring. This was easy and fast to prepare.
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Reviewed: Jun. 9, 2009
I loved this recipe...first time cooking with squash. I cut my squash into round pieces and I added a little milk to my gravy. The ginger and thyme seasonings were excellent! Thanks
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Reviewed: 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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Cooking Level: Intermediate

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Living In: Austin, Texas, USA

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Reviewed: 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.
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Reviewed: Nov. 2, 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.
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