Pork Chops with Cinnamon Apples and Butternut Squash
Try this Pork Chops with Cinnamon Apples and Butternut Squash recipe, or contribute your own.
Try this Pork Chops with Cinnamon Apples and Butternut Squash recipe, or contribute your own.
- salt and pepper to taste
- 1/2 tsp. ground cinnamon
- 4 bone-in pork loin chops
- 1 medium butternut squash
- 2 t. butter
- 2 medium baking apples (honeycrisp granny smith, jonagold, braeburn, and gala are all good choices)
- 1-2 t. brown sugar depending on desired sweetness
- pinch or two of salt
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- Carbohydrate 36.26645725 g
- Cholesterol 15.265 mg
- Fat 6.094956875 g
- Fiber 6.38733749275207 g
- Protein 3.153134375 g
- Saturated Fat 3.724621525 g
- Serving Size 1 1 Serving (315g)
- Sodium 71.7194307291667 mg
- Sugar 29.8791197572479 g
- Trans Fat 0.501809749999998 g
- Calories 190 calories
Step-by-step
- In a large skillet, heat butter over medium-low heat.
- Meanwhile, peel butternut squash and apples.
- Cut squash and apples into 1/2-inch cubes.
- Place in pan, and stir to coat with butter.
- Cook for 3-4 minutes.
- Turn heat to medium.
- Add brown sugar, cinnamon, and salt. Stir to combine.
- Cook for another 10 minutes or so, stirring regularly, until vegetables are tender.
- Remove to plate.
- Add pork chops, and season with rosemary, thyme, and salt and pepper to taste.
- Cook about 10 minutes on each side, or until a thermometer reads 145 F.
- Return apples and squash to pan and toss to warm.
Equipment Essentials and Pan Management
Success in this preparation relies heavily on choosing the right cooking vessel. A heavy-bottomed twelve-inch cast-iron skillet or a thick stainless steel pan provides the thermal mass required to caramelize the squash and apples without scorching the sugars. Because the recipe cooks both the produce and the protein sequentially in the same pan, crowding must be avoided. If your skillet lacks the surface area to hold four bone-in loin chops in a single layer alongside the returning fruit, sear the meat in two distinct batches rather than stacking them.
Thermal Control for Tender Meat
Monitoring internal temperature dictates the final texture of the pork loin. Bone-in chops require careful attention to avoid dryness, making an instant-read digital thermometer mandatory equipment for this procedure. Pull the meat from the heat the exact moment the internal sensor registers 145 degrees Fahrenheit, allowing the residual heat to finish the cooking process while preserving juiciness.
