Rosemary Pork Chops with Butternut Squash Puree

pork-chops-butternut-squash
Photo by Johnny Miller
Rosemary Pork Chops with Butternut Squash Puree 4.0 31 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 566 calories
    • Fat 36 g (7 g saturated fat)
    • Cholesterol 115 mg
    • Sodium 681 mg
    • Protein 45 g
    • Carbohydrate 18 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 2 mg

Heat broiler. Line a rimmed baking sheet with foil. Steam the squash and ginger in 1 inch of water until tender, 15 to 18 minutes; drain and return to the pot. Add 1/4 teaspoon salt and mash to the desired consistency.

Meanwhile, combine the garlic, soy sauce, rosemary, red pepper, and 3 tablespoons of the oil in a small bowl. Set aside 2 tablespoons of the marinade for seasoning the pork and reserve the rest. Place the pork chops on the prepared baking sheet, brush with the 2 tablespoons of marinade, and season with 1/2 teaspoon salt. Broil, turning once, until an instant-read thermometer inserted into the thickest piece registers 145° F, 4 to 5 minutes per side. Let rest for 5 minutes.

Meanwhile, combine the reserved marinade, pecans, lemon juice, and the remaining 2 tablespoons of oil in a small bowl.

Ingredients

  1. Check 1 small butternut squash 
 (about 11/2 pounds), peeled 
 and cut into 1-inch pieces
  2. Check 1 teaspoon grated fresh ginger
  3. Check Kosher salt
  4. Check 1 small clove garlic, pressed
  5. Check 1 tablespoon soy sauce
  6. Check 2 teaspoons chopped fresh rosemary
  7. Check 1/2 teaspoon red pepper flakes
  8. Check 5 tablespoons olive oil
  9. Check 4 bone-in pork chops (1 inch thick; about 21/2 pounds total)
  10. Check 1/3 cup chopped roasted pecans
  11. Check 2 tablespoons fresh lemon juice

Directions

  1. Heat broiler. Line a rimmed baking sheet with foil. Steam the squash and ginger in 1 inch of water until tender, 15 to 18 minutes; drain and return to the pot. Add 1/4 teaspoon salt and mash to the desired consistency.
  2. Meanwhile, combine the garlic, soy sauce, rosemary, red pepper, and 3 tablespoons of the oil in a small bowl. Set aside 2 tablespoons of the marinade for seasoning the pork and reserve the rest. Place the pork chops on the prepared baking sheet, brush with the 2 tablespoons of marinade, and season with 1/2 teaspoon salt. Broil, turning once, until an instant-read thermometer inserted into the thickest piece registers 145° F, 4 to 5 minutes per side. Let rest for 5 minutes.
  3. Meanwhile, combine the reserved marinade, pecans, lemon juice, and the remaining 2 tablespoons of oil in a small bowl.
  4. Serve the pork chops over the squash, drizzled with the dressing.