Herb Pork Chop with Squash Puree
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Healthy, because
Even smarter
This delicious fall entree is packed with protein thanks to the pork chops and vitamins A and C from the squash puree.
Pair this pork chop with some brown rice or a side salad.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 cups Butternut squash (cubed)
- 2 Tbsps sunflower oil
- 4 bone-in Pork chop (trimmed)
- 0.333 cup double cream
- 0.333 cup olive oil
- 1 Sage (picked)
- 1 lemon (cut into wedges)
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Tablespoon, 1 Small pot mit Deckel, 1 Fork, 1 Tea strainer, 1 Cup, 1 Large knife, 1 Brush, 1 ice cream scoop
Preparation steps
1.
Preheat the oven to 375°.
2.
Cook the butternut squash in a large saucepan of salted, boiling water for 15-20 minutes until tender to the point of a knife.
3.
Meanwhile, rub the pork chops with sunflower oil and season with salt and pepper. Position in a roasting tray and roast for 18-20 minutes until they register at least 160°F on a meat thermometer.
4.
Drain the squash when ready and leave to steam off for a few minutes before mashing with the olive oil, cream, and seasoning.
5.
Remove the pork chops from the oven and leave to rest for at least 5 minutes, covered loosely.
6.
Spoon the butternut squash puree onto plates and serve with the chops, sage leaves, and lemon wedges.
