Braised Pork Chops with Butternut Squash

Made this last night and it turned out really good. We had some thick-cut smoked pork chops left over from Laura’s mom’s freezer and wanted to use them. Also had some left over butternut squash from a previous recipe (Butternut Squash Soup.) I did this in a perfect little Guardian Service vintage braising dish that Laura’s grandmother had.

guardian-service-cookware-vintage-guardian-service-cookware-roasting-pan-w-glass-lid-guardian-service-cookware-wikipedia
Vintage Guardian Service braising dish

If your grandmother has one of these make sure she passes it on to you. It works perfect for cooking food on the stove-top then placing in the oven. We served this with spinach salad, which had mandarin oranges and salted sunflower seeds, topped with 1000 Island dressing.

Here is the recipe:

 

Author: Jim Kirkley

Serves: 2

Braised Pork Chops with Butternut Squash


INGREDIENTS

3 tablespoons, olive oil divided ( or as needed)
2 bone-in pork chops – preferably thick-cut
Kosher salt and freshly ground black pepper
4 leaves, fresh sage
1 cup, diced onions
2 cloves, garlic minced
1 cup, chicken broth
1 tablespoon, Dijon mustard
2 tablespoons, red wine vinegar
3 tablespoons, light-brown sugar
1 tablespoon, Worcestershire sauce
2 cups, butternut squash – cut in 1″ cubes

METHOD

  1. Heat 2 tablespoons olive oil in a heavy oven-proof skillet or Dutch oven over medium-high heat, add the pork chops. Cook the chops for about 3 to 4 minutes on each side, or until nicely browned, seasoning both sides with salt, fresh ground pepper, and fresh thyme. If using smoked pork chops skip the salt and pepper. Transfer browned chops to a plate and set aside.
  2. Drain grease from pan and add remaining tablespoon of olive oil. Reduce heat to medium and add onions to pan. Cook and stir for about a minute and then add garlic. Cook until onions are softened and lightly browned, being careful not to burn the garlic. Add the chicken broth, Dijon, balsamic vinegar, brown sugar, and Worcestershire sauce to the pan and cook, stirring for about a minute. Add the chops back to the pan, nestling them into the sauce. Scatter butternut squash around the meat. Increase heat and bring mixture to a boil. Cover tightly and place in the oven.
  3. Braise the pork chops in the oven at 325 degrees for about 45 to 55 minutes, until tender.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s