Butternut Pork Chop recipe
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Ingredients
- 2 cups peeled and cubed butternut squash ½ cup minced bacon 1 tablespoon dried parsley 2 tablespoons vegetable oil 3 pork chops ¼ cup white wine 2 tablespoons brown sugar 1 tablespoon butter 1 teaspoon onion powder ¼ teaspoon ground white pepper 1 avocado, thinly sliced
Nutrition Info
- 534.4 caloriescarbohydrate: 27.1 gcholesterol: 79.7 mgfat: 33.8 gfiber: 6.6 gprotein: 29.6 gsaturatedFat: 9.2 gservingSize: -sodium: 298.9 mgsugar: 11.8 gtransFat: : -unsaturatedFat: : -
Directions Butternut Pork Chop
Directions
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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.
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.
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).
Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.
Place pork chops on plates, top each chop with avocado slices, butternut squash mixture, and bacon.