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Wednesday, April 7, 2010

Oven Roasted Pork Loin Chops with Butternut Squash and Honey

This is a simple recipe that yields great tasting results every time.  The inexpensive pork chop truly shines with bold,  roasted and caramelized flavors.   A few simple ingredients and easy preparation have made this recipe one that is asked for again and again. Like apples, the butternut squash is a great match for the pork,  especially when it is roasted and becomes sweet .  Fork tender pork and caramelized veggies will have everyone cleaning their plates and asking for more!

6-8 pork loin chops
1 cup butternut squash cut in cubes
1/2 cup sliced -white or cremini mushrooms
1 onion diced
1 1/2 cups vegetable or chicken broth
2 Tbsp. fresh rosemary
3 Tbsp. Honey
Salt and pepper
All purpose flour
Olive oil

Pre Heat oven to 400*f

Dredge pork chops lightly in flour making sure they are completely coated.
Add some olive oil to a hot pan and sear chops on both sides until golden brown.
In a baking dish add chopped squash, diced onion and sliced mushrooms then place browned pork chops on veggies.  Sprinkle lightly with salt and pepper and add rosemary.
Place uncovered in oven for 20 minutes.
Open oven and drizzle pork with honey and add broth .  Cook an additional 40 minutes until broth has thickened and reduced to a gravy like consistency.
At this point the pork chops should be fork tender and the veggies caramelized and nicely roasted.
Plate and serve.

Prep time: 10 minutes
Cooking time: 1 hour and 10 minutes.

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