Ingredients
3
3 servings
- •2 cups peeled and cubed butternut squash
- •½ cup minced bacon
- •1 tablespoon dried parsley
- •2 tablespoons vegetable oil
- •3 pork chops
- •¼ cup white wine
- •2 tablespoons brown sugar
- •1 tablespoon butter
- •1 teaspoon onion powder
- •¼ teaspoon ground white pepper
- •1 avocado, thinly sliced
Instructions
- 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.
- 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.
- 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).
- Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.
- Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.
Nutritional Facts
Per 3 servings
- Calories: 534
- Carbohydrate: 27g
- Fat: 34g
- Fiber: 7g
- Protein: 30g
- Sugar: 12g
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