Here is a pork chop recipe from Cooking Light that definitely stands out from your regular pork chop meals. Butternut squash ads a slight sweetness to balance out however spicy you make the pork chop.

Spiced Pork Chops with Butternut Squash

Don't reserve pumpkin pie spice for desserts alone; sprinkle this blend of cinnamon, ginger, nutmeg, and allspice on pork chops for a fragrant, home-style dish.

Prep: 4 minutes; Cook: 21 minutes

Prep Time: 4 minutes
Cook Time: 21 minutes
Yield: 4 servings (serving size: 1 pork chop and 3/4 cup squash)

Ingredients

• Cooking spray
• 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt, divided
• 1 butternut squash (about 1 1/4 pound)
• 1 cup refrigerated prechopped onion
• 1/4 cup water
• 1 tablespoon chopped fresh mint

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with spice, pepper, and 1/8 teaspoon salt. Add pork to pan; sauté 3 to 4 minutes on each side or until done. Remove pork from pan; keep warm.

2. While pork cooks, pierce squash several times with a fork; place on paper towels in microwave oven. Microwave at HIGH 1 minute. Peel squash; cut in half lengthwise. Discard seeds and membrane. Coarsely chop squash.

3. Coat pan with cooking spray. Add squash; cover and cook 7 minutes, stirring occasionally. Add onion; cook, uncovered, 5 minutes, stirring frequently. Add 1/4 cup water; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat; stir in 1/8 teaspoon salt and mint. Spoon squash mixture evenly over pork.

Nutritional Information

Calories:

232 (26% from fat)

Fat:

7g (sat 2.4g,mono 2.9g,poly 0.5g)

Protein:

25.6g

Carbohydrate:

18.2g

Fiber:

3.2g

Cholesterol:

65mg

Iron:

1.7mg

Sodium:

200mg

Calcium:

96mg