Season your pork chops. Salt, pepper, maybe a little garlic powder. Don’t overthink it.
Sear them in olive oil or butter. Three minutes per side. They should look like they’ve been on vacation. Then take them out and set them aside. Resist the urge to eat them immediately.
Now, toss your cubed butternut squash into that same pan. Add a little more butter if you’re feeling dangerous (and why wouldn’t you be?). Let the squash get some color, about five minutes. Then add a splash of chicken broth or water, cover the pan, and let it steam for ten minutes.
Finally, put the pork chops back in. Let them snuggle with the squash for five more minutes. Everything gets tender. Everything gets happy.
What about leftovers? (You won’t have any, but still)
Honestly, leftovers of this dish are even better the next day. The flavors marry, like a quickie Vegas wedding, but delicious. You can eat it cold from the fridge at 11 p.m. I’m not saying I’ve done this. I’m saying I understand.
20 Savory Fall Pork Chop Recipes for Cozy Nights - Just Love Cooking
But let’s be real: you’ll probably eat the whole thing in one sitting. It’s that good. Don’t blame me; blame the butternut squash for being so sweet and seductive.
