Seared Pork Chops and Pesto With Mashed Squash

seared-pork-chops-pesto-mashed-squash
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 452 calories
    • Fat 24 g
    • Sat Fat 9 g
    • Cholesterol 130 mg
    • Sodium 451 mg
    • Protein 44 g
    • Carbohydrate 15 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 105 mg

Steam the squash in 1 inch of water until tender, 12 to 15 minutes; drain and return it to the pot. Add the butter and ¼ teaspoon each salt and pepper and mash to the desired consistency.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the pork with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until an instant-read thermometer inserted in the center of the thickest chop registers 145° F, 6 to 8 minutes per side.

Serve the mashed squash topped with the pork chops and drizzled with pesto.

Ingredients

  1. Check 1 butternut squash (about 1 1/2 pounds), cut into 1-inch pieces
  2. Check 2 tablespoons unsalted butter
  3. Check kosher salt and black pepper
  4. Check 2 tablespoons olive oil
  5. Check 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
  6. Check 1 teaspoon ground coriander
  7. Check pesto, for serving

Directions

  1. Steam the squash in 1 inch of water until tender, 12 to 15 minutes; drain and return it to the pot. Add the butter and ¼ teaspoon each salt and pepper and mash to the desired consistency.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the pork with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until an instant-read thermometer inserted in the center of the thickest chop registers 145° F, 6 to 8 minutes per side.
  3. Serve the mashed squash topped with the pork chops and drizzled with pesto.