Pork Squash and Apple Dinner
Elevate your weeknight meals with this comforting Pork Squash and Apple Dinner—a one-skillet masterpiece that combines tender, golden-seared pork chops with caramelized roasted butternut squash and sweet apple wedges. Infused with the warm flavors of maple syrup, cinnamon, and fresh rosemary, this dish strikes the perfect balance of savory and sweet. Finished with a buttery garlic sauce and baked to perfection in the oven, this recipe delivers a rich, fall-inspired meal ready in under an hour. Perfect for cozy dinners or impressing guests, this wholesome dinner highlights seasonal ingredients in the most delicious way.
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Recipe Information
Ingredients
- 4 pieces pork chops
- 1 medium-sized butternut squash
- 2 large apples
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 teaspoons fresh rosemary
- 1 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 2 pieces garlic cloves
- 0.5 cup chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Peel and deseed the butternut squash. Cut it into 1-inch cubes and place them on a large baking sheet.
Core the apples and slice them into 1/2-inch wedges. Add the apple slices to the baking sheet with the squash.
Drizzle 2 tablespoons of olive oil, 1 tablespoon of maple syrup, 1 teaspoon of rosemary, 1/2 teaspoon of cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper over the squash and apples. Toss to coat evenly.
Roast the squash and apples in the oven for 25 minutes, stirring halfway through for even cooking.
Meanwhile, season both sides of the pork chops with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of rosemary.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Remove the pork chops and set them aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and 1 tablespoon of maple syrup, and stir, scraping up the browned bits from the bottom of the skillet.
Return the seared pork chops to the skillet and spoon some of the sauce over each chop.
After the squash and apples have roasted for 25 minutes, remove them from the oven and add them to the skillet with the pork chops.
Place the skillet in the oven and roast everything together for an additional 10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the squash is fork-tender.
Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Serve the pork chops with the roasted squash and apples, drizzling extra sauce from the skillet over the top.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 4282 mg | 186% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 87.0 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 449 mg | 35% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4025 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
