For most of us, tomorrow means the start of a regular 5-day work week. After the short work week last week that means an extra long week this week.
Sorry, guys. I just tell it like it is.
For weeks like this, I try to plan easy dinners with minimal prep work or dishes. If I leave dinner to plan itself, we usually just end up eating out or order take-out. This gets expensive and is never the healthier option. With the holidays here, there's no room in the budget for meals outside the home.
Since I'm back on my butternut squash kick, and apples are everywhere, a skillet dinner sounded good and easy. Chicken is typically my go-to meat, but I decided to switch things up this time with some thick cut pork chops. Pork chops were definitely the right choice. It's like they were made for this dish.
Cooked in spiced apple cider and thick cut onions, this dinner will leave you feeling happy.
Delicious served with crusty bread or mashed potatoes (or mashed cauliflower) and leftovers taste just as great the next day (or day after).
I hope you all had a terrific, and safe, holiday weekend!
Apple Cinnamon Pork Chops with Butternut Squash
Prep Time: 10 minutes | Cook Time: 30 minutes
Total Time: 40-45 minutes
Yield: 4-6 servings
Type: Main Dish, Easy, Pork, One Skillet
3-4 thick cut pork chops
Salt + pepper
3 tablespoons butter, divided
3 cups butternut squash, chopped into small cubes
1 large yellow onion, halved and sliced
3 tablespoons brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper (optional)
3/4 cup spiced apple cider (or regular apple cider)
3 small to medium apples, cored and thinly sliced
Season pork chops with salt and pepper on both sides. Set aside.
Heat a large skillet over medium-high heat. Add 2 tablespoons of butter to the skillet and carefully add the pork chops. Cook for approximately 4-5 minutes per side (time will vary depending on thickness) and outside is golden brown. Transfer pork chops to a plate and set aside.
To the same skillet over medium-high heat, add remaining tablespoon of butter and butternut squash. Stir. Cook the butternut squash for approximately 5 minutes, stirring frequently. Add the onion and continue to cook until onion turns soft and translucent, stirring occasionally. Gently stir in the brown sugar, ground cinnamon and cayenne pepper.
Stir in the spiced apple cider and sliced apples. Return pork chops to the skillet, cooking until the internal temperature of the pork chops reach between 145 degrees F - 160 degrees F, or 3-4 minutes per side.
Remove from heat and serve immediately (amazing over mashed potatoes or cauliflower) or alone.