One skillet meals are great! And this Pork Chops with Cinnamon Apples and Butternut Squash is a good one.
I love savory and sweet dishes, and this was a big hit with the whole family. My two year-old is sick and has been picking at her food, but she loved this. So, if you’re looking for an easy dish that’s sure to please, give this a try!
Pork Chops with Cinnamon Apples and Butternut Squash
- 2 T . butter
- 1 medium butternut squash
- 2 medium baking apples (Honeycrisp Granny Smith, Jonagold, Braeburn, and Gala are all good choices)
- 1-2 T . brown sugar depending on desired sweetness
- 1/2 tsp . ground cinnamon
- Pinch or two of salt
- 4 in bone- pork loin chops
- 1/2 tsp . dried rosemary
- 1/2 tsp . dried thyme
- Salt and pepper to taste
In a large skillet, heat butter over medium-low heat.
Meanwhile, peel butternut squash and apples.
Cut squash and apples into 1/2-inch cubes.
Place in pan, and stir to coat with butter.
Cook for 3-4 minutes.
Turn heat to medium.
Add brown sugar, cinnamon, and salt. Stir to combine.
Cook for another 10 minutes or so, stirring regularly, until vegetables are tender.
Remove to plate.
Add pork chops, and season with rosemary, thyme, and salt and pepper to taste.
Cook about 10 minutes on each side, or until a thermometer reads 145 F.
Return apples and squash to pan and toss to warm.