I love fall. I love the weather, the colors, the holidays, but most of all, the food. Hearty, comforting and satisfying. I mean, what more can you ask for?
This recipe is so simple to make and SO delicious. Pan seared pork chops with a flavorful mustard pan sauce served with luscious mashed butternut squash is a low carb lovers dream. I like to serve this with my Sweet & Sour German Style Red Cabbage, which really compliments the flavors, or it's great on it's own.
And as an added benefit, this recipe (served with the cabbage) is perfect for the 2B Mindset program. So get in those veggies and enjoy!
Recipe
Pan Seared Boneless Pork Chops with a Mustard Pan Sauce & Mashed Butternut Squash
Ingredients
- 1 Butternut Squash, medium-large
- olive oil
- salt & pepper
- 1 teaspoon maple syrup
- 1-2 tablespoon heavy cream you can omit if desired but it gives a much creamier consistency to the mashed squash
- ½ tablespoon butter
- 1 tablespoon maple syrup (for mixing into the squash, feel free to add more though if you prefer a sweeter dish)
- ¼ teaspoon cinnamon
- salt & pepper to taste
- 4 bonesless pork chops
- salt & pepper
- 1 tablespoon olive oil
- 1.25 cup chicken broth
- 1 tablespoon wholegrain mustard
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ½ tablespoon butter
- salt & pepper to taste
Instructions
Roast & mash the butternut squash
- Preheat oven to 400 degrees F.
- Cut the butternut squash in half length wise and scoop out the seeds using a ice cream scoop or spoon.
- Drizzle a little olive oil over the squash and rub to coat. Sprinkle on some salt & pepper and about a teaspoon of maple syrup (half a teaspoon per side).
- Place on a baking sheet cut side up and bake at 400 degrees F for about an hour or until the flesh is very tender.
- Remove from the oven and allow to cool slightly. Scoop out the soft flesh and place in a mixing bowl.
- Mash to your deisred texture using a potato masher or, if you prefer, an electric mixer on low. Add in butter, heavy cream, additional maple syrup, cinnamon and salt & pepper to taste. *Note* If you prefer a sweeter butternut squash feel free to add more maple syrup. You can also replace the maple syrup with a little brown sugar if desired.
- Cover to keep warm and set aside.
Make the pork chops and pan sauce
- Remove pork chops from the fridge about 15 minutes before cooking and pat dry with a paper towel.
- Heat 1 tablespoon of olive oil over medium high heat until hot and shimmering. *Note* It is VERY important that you wait until the pan is very hot before adding your pork chops. To test this you can flick a few drops of water into heated pan. If you hear an immediate sizzle you will know the pan is hot enough, if not, give it another minute or two and try again.
- Generously season both sides of the pork chops with salt and pepper and carefully place in the hot pan. Sear on one side, without disturbing, for 3-5 minutes before flipping to the other side and cooking for another 3-5 minutes.
- When the pork reaches an internal temperature of 145 degrees F, remove from the pan and set aside to rest for around 5-10 minutes. *Note* Because the necessary cook time may change based on the thickness of the pork, the easiest way to tell when they are done is to use a meat thermometer. I recommend the one I use below this recipe.
- While the pork is resting, turn the heat back up to medium high and add 1 ¼ cups of chicken broth to deglaze the pan. Make sure you scrap up all of those delicious brown bits from the bottom of the pan to incorporate into the sauce.
- Cook over medium heat for 3-5 minutes until the broth has reduced by about half. Add in wholegrain mustard, thyme and paprika and continue to cook for another 2-3 minutes until reduce by another ¼th to ⅓rd. *Note* This is meant to be a thin pan sauce so it will never get truly "thick".
- Remove from heat and swirl in the butter then add salt & pepper to taste.
- Serve immediately with pork chops and mashed butternut squash. Enjoy!
Recommended Products:
*Note* The above links are considered as “affiliate linksâ€. This means that I may receive a small commission (at no cost to you) if you subscribe or purchase something through the links provided that are signaled with.
The Jam Jar Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn income by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.
[…] I especially love serving it with my Maple Roasted Pork Tenderloin or Pan Seared Pork Chops. […]