Mustardy Pork Chops With Acorn Squash

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Photo by Christopher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 476 calories
    • Fat 22 g
    • Sat Fat 6 g
    • Cholesterol 115 mg
    • Sodium 617 mg
    • Protein 44 g
    • Carbohydrate 26 g
    • Sugar 10 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 111 mg

Heat oven to 450° F. Toss the squash, maple syrup, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet and roast, turning once, until golden brown and tender, 9 to 12 minutes.

Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook 2 of the pork chops until golden brown, 1 to 2 minutes per side. Cover, reduce heat to medium-low, and continue to cook until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 145° F, 30 seconds to 2 minutes more. Transfer to a plate, then repeat with the remaining 2 pork chops; reserve the skillet.

Add the shallot to the reserved skillet and cook, stirring frequently, until tender, 2 to 3 minutes. Whisk in the broth and mustard and cook, stirring occasionally, until thickened, 3 to 5 minutes.

Ingredients

  1. Check 1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
  2. Check 2 tablespoons pure maple syrup
  3. Check 3 tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
  6. Check 1 shallot, finely chopped
  7. Check 1/2 cup low-sodium chicken broth
  8. Check 2 tablespoons whole-grain mustard
  9. Check chopped fresh flat-leaf parsley leaves, for serving

Directions

  1. Heat oven to 450° F. Toss the squash, maple syrup, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet and roast, turning once, until golden brown and tender, 9 to 12 minutes.
  2. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook 2 of the pork chops until golden brown, 1 to 2 minutes per side. Cover, reduce heat to medium-low, and continue to cook until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 145° F, 30 seconds to 2 minutes more. Transfer to a plate, then repeat with the remaining 2 pork chops; reserve the skillet.
  3. Add the shallot to the reserved skillet and cook, stirring frequently, until tender, 2 to 3 minutes. Whisk in the broth and mustard and cook, stirring occasionally, until thickened, 3 to 5 minutes.
  4. Drizzle the pork with the sauce. Serve with the squash. Sprinkle with parsley.