Squash and Pork Chops
Ingredients
- 1 1/4 teaspoons salt, divided ⓘ
- 1/4 teaspoon pepper ⓘ
- 4 tablespoons all-purpose flour, divided ⓘ
- 6 lean pork chops ⓘ
- 1 tablespoon shortening ⓘ
- 1 acorn squash, halved and seeded ⓘ
- 2 tablespoons butter ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1/8 teaspoon ground thyme ⓘ
- 1 cup chicken broth ⓘ
- 1/2 onion, finely chopped ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Bake in the preheated oven for 45 minutes, or until squash is tender and pork is no longer pink inside.
Nutrition & Diet Analysis (per serving)
859
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).