A dinner recipe that combines butternut squash and avocado with pork and is both savory and sweet. I do like adding a little wine to the squash water to add another flavor dimension.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 3 |
| Yield: | 3 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 534 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 7 g |
| Protein | 30 g |
| Saturated Fat | 9 g |
| Sodium | 299 mg |
| Sugars | 12 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful recipe! I also roasted the butternut squash in the oven and it was easier and delicious. Also cooked the pork chops in the bacon grease. All of the flavors blend so well together.
Love this!! Peeling the squash sucked, but easy other than that. Delicious.
Wow. Delicious! Can’t wait to make it again.
It was good and lovely on a plate.
What a great recipe.
I followed the recipe exactly and it was really, really good. The components taste great, very complimentary to each other.
Very nice! Lovely on the plate with the different colours. The sweet of the squash and the salty of the bacon was a really great combo. I used half the brown sugar and it was sweet enough for us. I also steamed chopped onions with the squash rather than using onion powder. Chops are a bit tough when pan-fried. I may try the same concept but using pork roast done in the slow cooker, or maybe even using pan-fried duck breast with balsamic vinaigrette glaze for the meat on the bottom. Thank you for this great recipe.
I cooked the parsley with the pork instead of with the bacon. I cooked the pork until it was cooked through and then some, but there was still quite a bit of liquid in the pan. I baked the butternut squash rather than boiled — a million times easier to cut, peel and mash! All in all, it was really good. I wish I had salted the pork prior to cooking, and next time, I will cook the pork in the bacon grease or clarified butter instead of plain veggie oil. The different flavors really blended surprisingly well.
use sweet potatoes.it was delicious. I will make again.
I didn’t have white wine so substituted beef broth. Fantastic blend of flavours. Everyone gave it rave reviews. This will definitely be a repeat recipe in our household.
would not change a thing… so perfect… best pork dish ive ever had and i dont even like squash… it was a huge hit… i loved the blend of sweet and salty from the bacon on the squash… i thinkk i liked the toppings more than the pork