1 small butternut squash (about 11/2 pounds), peeled and cut into 1-inch pieces
1 teaspoon grated fresh ginger
1 small clove garlic, pressed
1 tablespoon soy sauce
2 teaspoons chopped fresh rosemary
1/2 teaspoon red pepper flakes
5 tablespoons olive oil
4 bone-in pork chops (1 inch thick; about 21/2 pounds total)
1/3 cup chopped roasted pecans
2 tablespoons fresh lemon juice
Fat 36g (7 g saturated fat)
How to Make It
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.
Serve the pork chops over the squash, drizzled with the dressing.
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