- Calories 566
- Fat 36g (7 g saturated fat)
- Cholesterol 115mg
- Sodium 681mg
- Protein 45g
- Carbohydrate 18g
- Sugar 3g
- Fiber 5g
- Iron 2mg
- Iron 113mg
How to Make It
Step 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.
Step 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.
Step 3
Meanwhile, combine the reserved marinade, pecans, lemon juice, and the remaining 2 tablespoons of oil in a small bowl.
Step 4
Serve the pork chops over the squash, drizzled with the dressing.
