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Pork Chops with Cinnamon Apples and Butternut Squash

A cozy one-skillet fall dinner with seared pork chops, tender butternut squash, and cinnamon apples.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the pork chops
  • 4 bone-in pork chops about 1 inch thick
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil divided
For the apple and squash mixture
  • 3 cups butternut squash peeled and diced into small cubes
  • 2 medium apples cored and diced
  • 1 small yellow onion thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh thyme leaves plus extra for garnish

Equipment

  • 1 large skillet with lid if possible
  • 1 tongs
  • 1 cutting board
  • 1 chef's knife
  • 1 small bowl for sauce mixture
  • 1 instant-read thermometer recommended

Method
 

Prepare and sear the pork
  1. Pat the pork chops dry with paper towels. Season both sides with the kosher salt, black pepper, dried thyme, and garlic powder.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3 to 4 minutes per side, until deeply golden brown. Transfer to a plate; they do not need to be fully cooked yet.
Cook the apples and squash
  1. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the diced butternut squash and cook for 6 to 8 minutes, stirring occasionally, until it begins to soften and brown lightly.
  2. Add the sliced onion and cook for 2 to 3 minutes until softened.
  3. Stir in the diced apples, minced garlic, and ground cinnamon. Cook for 2 minutes, until fragrant.
  4. In a small bowl, whisk together the chicken broth, Dijon mustard, and apple cider vinegar. Pour into the skillet and scrape up any browned bits from the pan.
Finish the dish
  1. Return the pork chops to the skillet, nestling them into the apple and squash mixture. Lower the heat to medium-low, cover, and cook for 6 to 8 minutes, or until the pork reaches an internal temperature of 145°F.
  2. Remove the lid, spoon the apple and squash mixture over the pork chops, and sprinkle with fresh thyme leaves. Let rest for 3 minutes before serving.

Notes

Use firm apples such as Honeycrisp, Pink Lady, or Granny Smith for the best texture. Cut the squash into small even cubes so it softens quickly. Boneless pork chops can be used, but reduce the cooking time and check early with a thermometer.