Rating: 4 stars
32 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 7
  • 1 star values: 1


Credit: Johnny Miller

Recipe Summary test

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

566 calories; fat 36g; cholesterol 115mg; sodium 681mg; protein 45g; carbohydrates 18g; sugars 3g; fiber 5g; iron 2mg; iron 113mg.