Butternut Pork Chop

A savory and semi-sweet dinner dish with avocado and butternut squash dabbled over pork. I do enjoy tossing a bit of wine into the squash water for an extra layer of flavor.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 534 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 1 teaspoon onion powder
• ¼ teaspoon ground white pepper
• ¼ cup white wine
• 1 tablespoon dried parsley
• 3 pork chops
• 1 avocado, thinly sliced
• 2 cups peeled and cubed butternut squash
• ½ cup minced bacon

Recipe Instructions

Step 1

Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain.

Step 2

Saute bacon in a skillet and over medium-high heat until starting to brown, 3 to 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot, 3 to 5 minutes more.

Step 3

Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 3 to 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates and pork chops are cooked through, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Step 4

Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.

Step 5

Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.