Rating: 4 stars
35 Ratings
  • 5 star values: 11
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Charlyne Mattox

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Credit: Paul Sirisalee

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

452 calories; fat 24g; saturated fat 9g; cholesterol 130mg; sodium 451mg; protein 44g; carbohydrates 15g; sugars 3g; fiber 4g; iron 2mg; calcium 105mg.
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