Fall Pork Chops And Acorn Squash Recipe

Name: Fall Pork Chops And Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork chops, 3/4-inch thick bone-in; 2 tablespoons canola oil; 1 medium acorn squash; 1 tablespoon butter, melted; 2 tablespoons orange juice; 1 teaspoon Worcestershire sauce; 1 teaspoon orange zest; 1/8 teaspoon cinnamon; 1 pinch nutmeg; 1/2 cup brown sugar; 2 tablespoons chopped green onions; 1 1/2 cups frozen green peas; rice

Servings: persons

4 pork chops, 3/4-inch thick bone-in
2 tablespoons canola oil
1 medium acorn squash
1 tablespoon butter, melted
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon orange zest
1/8 teaspoon cinnamon
1 pinch nutmeg
1/2 cup brown sugar
2 tablespoons chopped green onions
1 1/2 cups frozen green peas
rice

1
Cut squash in half, remove seeds and strings. Slice each half into 8 slices. Set aside.
2
Heat oil in pan and quickly brown pork chops on both sides. Remove from pan and set aside.
3
Mix together remaining ingredients, except peas.
4
In same pan pork chops were browned, place half of sliced squash. Place chops on top. Add remaining squash. Pour liquid over all and bring to boil. Turn heat to low and cover. Cook until pork and squash are tender, approximately 30 minutes. Remove from pan and keep warm.
5
Place frozen peas in pan, cover and cook for about 5 minutes or until tender.
6
Plate rice of choice on 4 plates. Top with pork chops and squash. Divide peas among plates.
7
Pour cooking liquid over all and serve.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 pork chops, 3/4-inch thick bone-in, 2 tablespoons canola oil, 1 medium acorn squash, 1 tablespoon butter, melted, and more.

Yes, Fall Pork Chops And Acorn Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fall Pork Chops And Acorn Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions