Squash and Pork Chops

Squash and Pork Chops

17
Joanie 5

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

1 h 25 m servings 204 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 692 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 21 Ratings

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Most helpful positive review

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 sl...

Most helpful critical review

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...

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 sl...

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...

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 squas...

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 a...

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. ...

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, w...

this is the 2nd time i have made this dish using your recipe and i absalutly love it