Spiced Pork Chops Squash and Apples
Transform weeknight dinners into a culinary masterpiece with this irresistible Spiced Pork Chops with Squash and Apples recipe. Juicy, bone-in pork chops are generously seasoned with a warm blend of cinnamon, nutmeg, smoked paprika, and garlic powder, then perfectly seared to golden-brown perfection. Paired with tender roasted butternut squash and caramelized apples drizzled with a touch of honey, this dish delivers a harmonious balance of savory and sweet flavors. Finished in the oven for a one-pan wonder, this recipe is not only flavorful but also incredibly easy to prepare. Ideal for fall dinners or anytime you crave cozy, seasonal ingredients, this quick and satisfying meal comes together in just 55 minutes—perfect for busy weeknights or impressing guests at your next gathering.
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in, 1-inch thick)
- 4 cups butternut squash, peeled and cubed
- 2 large apples, cored and sliced
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1 tablespoon honey
- 0.25 cup chicken broth
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, mix together cinnamon, nutmeg, smoked paprika, garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Rub the spice mixture onto both sides of the pork chops and set aside.
In a large bowl, toss the butternut squash with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash in an even layer on a large baking sheet.
Roast the squash in the preheated oven for 15 minutes.
While the squash is roasting, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the pork chops to the skillet and sear for 2-3 minutes on each side, until golden brown. Remove the pork chops and set aside.
In the same skillet, reduce the heat to medium and add the apple slices, fresh thyme leaves, and remaining tablespoon of butter. Cook for 3-4 minutes, stirring occasionally, until the apples are caramelized.
Drizzle the honey over the apples and stir to coat. Pour in the chicken broth and bring to a simmer.
After the squash has roasted for 15 minutes, remove it from the oven and push it to one side of the baking sheet. Arrange the pork chops and apples on the other side of the sheet.
Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the squash is tender.
Serve the pork chops with the roasted squash and apples. Spoon any pan juices over the dish for added flavor.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 18.3 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1085 mg | 23% | |
*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.
