One-Pot Pork Chops with Acorn Squash
One-pot recipes are always a hit on busy weeknights. Such is the case with this pork chop dish, where all the ingredients are cooked in the same pot. Begin by searing the meat and the wedges of squash, then prepare a fragrant sage sauce that's enhanced with Parmesan cheese.
Ingredients · Servings 4
- 4 boneless pork chops, each 3/4 inch (2 cm) thick
- 1/4 cup (60 ml) olive oil
- 1 acorn squash, about 1 1/3 lb (600 g), seeded and cut into 12 wedges
- 2 garlic cloves, chopped
- 1 pinch red pepper flakes
- 1 tbsp unbleached all-purpose flour
- 2 1/2 cups (625 ml) chicken broth
- 1 tbsp sage leaves, finely chopped
- 1/2 cup (35 g) fresh Parmesan cheese, finely grated, plus more for serving
Method · 35 min
- In a large non-stick skillet over high heat, brown the pork chops in half of the oil (2 tbsp/30 ml) for 3 minutes on each side. Season with salt and pepper. Set aside on a plate.
- In the same skillet over medium heat, brown half of the squash wedges at a time for 2 minutes on each side in the remaining oil. Season with salt and pepper. Set aside on another plate.
- In the same skillet, soften the garlic with the red pepper flakes. Add more oil as needed. Sprinkle with the flour and cook for 30 seconds while stirring. Pour in the broth. Bring to a boil while stirring. Return the squash to the skillet and simmer for 10 minutes or until tender and the broth has reduced by half.
- Add the sage and Parmesan to the skillet. Mix well. Return the pork chops and any cooking juices accumulated on the plate to the skillet. Coat the meat with the sauce to reheat for 2 minutes. Adjust the seasoning.
- Divide the pork and squash among four plates. Drizzle with the sauce. Sprinkle with more Parmesan. Delicious with barley, quinoa or a green salad.
- Nut-free
- Egg-free
