<i>One pot</i> of pork chops with butternut squash
One-pot recipes are all the rage for weeknights. This pork chop dish is a perfect example, with all the ingredients cooked in the same pan. First, brown the meat, then the squash wedges, before preparing a fragrant sauce with sage and enhanced with Parmesan cheese.
Ingredients · Servings 4 s
- 4 boneless pork chops, 2 cm (3/4 in) thick
- 60 ml (1/4 cup) of olive oil
- 1 acorn squash, about 600 g (1 1/3 lb), seeds removed and cut into 12 wedges
- 2 cloves of garlic, chopped
- 1 pinch of crushed chili flakes
- 15 ml (1 tbsp) unbleached all-purpose flour
- 625 ml (2 1/2 cups) of chicken broth
- 15 ml (1 tbsp) of chopped sage leaves
- 35 g (1/2 cup) finely grated fresh Parmesan cheese, plus more for serving
Method · 35 min
- In a large non-stick frying pan over high heat, brown the chops in half the oil (30 ml/2 tbsp) for 3 minutes on each side. Season with salt and pepper. Set aside on a plate.
- In the same pan 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 pan, soften the garlic with the chili pepper. Add oil, if needed. Sprinkle with flour and cook for 30 seconds, stirring constantly. Pour in the broth. Bring to a boil, stirring occasionally. Return the squash to the pan and simmer for 10 minutes, or until the flesh is tender and the broth has reduced by half.
- Add the sage and Parmesan cheese. Stir. Return the meat, along with any accumulated juices from the plate, to the pan and coat the meat with the sauce to reheat it for 2 minutes. Adjust the seasoning.
- Divide the chops and squash among plates. Drizzle with the sauce. Sprinkle with Parmesan cheese. Delicious with barley or quinoa, or a green salad.
- Nut-free
- Egg-free
