Butternut Pork Chop
Description
Pan-fried pork chops are topped with bacon, avocado, and butternut squash in this sweet and savory dish that is sure to please.
Ingredients
•
2 cups peeled and cubed butternut squash
•
1/2 cup minced bacon
•
1 tablespoon dried parsley
•
2 tablespoons vegetable oil
•
3 pork chops
•
1/4 cup white wine
•
2 tablespoons brown sugar
•
1 tablespoon butter
•
1 teaspoon onion powder
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1/4 teaspoon ground white pepper
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1 avocado, thinly sliced
Directions
1
Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain.
2
Saute bacon in a skillet and over medium-high heat until starting to brown, 3 to 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot, 3 to 5 minutes more.
3
Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 3 to 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates and pork chops are cooked through, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
4
Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.
5
Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.