Go Back
+ servings
A pan filled with food, with Apple and Pork and butternut squash
4.89 from 26 votes

Pork Chops with Apples and Butternut Squash

Pork Chops with Apples and Butternut Squash brings all the delicious flavors of fall right to your dinner table. Cooked in just one skillet, this easy recipe requires simple ingredients like sweet apples, butternut squash, fresh rosemary, apple cider, and juicy bone-in pork chops.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Calories: 463kcal

Tools

Ingredients

  • 4 thick cut pork chops (bone-in optional)
  • Salt + pepper to season
  • 2 tsp Italian seasoning
  • 4 tbsp butter divided
  • 3 cups butternut squash chopped into small cubes
  • 1 small yellow onion diced
  • 5 cloves garlic minced
  • 1 tsp fresh rosemary minced
  • 2 tbsp brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup spiced apple cider or regular apple cider
  • 2 apples cored and thinly sliced

Instructions

  • Prepare the pork chops. Season pork chops with salt, pepper, and Italian seasoning on both sides. Set aside. 
  • Melt 2 tablespoons of butter of medium-high heat in a large skillet. Carefully add the pork chops to the skillet and cook, undisturbed, on each side for approximately 5-6 minutes (time will vary depending on thickness). The outside should be golden-brown and the internal temperature should register nearly 145 degrees F with a digital meat thermometer. Transfer pork chops to a plate and set aside.
  • To the same skillet, add one more tablespoon of butter and the butternut squash. Stir well to coat the squash. Cook the butternut squash for approximately 5-8 minutes, stirring frequently. Add the onion and continue to cook until onion turns soft and translucent approximately 3-5 minutes. 
  • Once the butternut squash just starts to soften (but isn't quite soft) and the onions are translucent, add the minced garlic, fresh rosemary, brown sugar, and cinnamon to the butternut squash. Mix well to combine. Cook for 1-2 minutes.
  • Add the spiced apple cider and sliced apples and stir well to mix. Return the pork chops to the skillet, tucking in between the squash and apples. Allow everything to cook together for approximately 3-4 minutes, or until pork registers a final 145 degrees F. 
  • Top each pork chop with the remaining tablespoon of butter and remove from heat. Serve with mashed potatoes or cauliflower, if desired. Enjoy!

Notes

  • You may use bone-in pork chops or boneless pork chops. I have made this recipe both ways and didn't see any difference in taste. Visually, however, bone-in pork chops always appear fancier. Or is that just me?
  • I do recommend purchasing pork chops that are thick-cut and equal in thickness.
  • Keep a digital meat thermometer handy.
  • If fresh rosemary is not available, substitute with half the amount of dried rosemary.
  • My apple picks for this recipe include Pink Lady (Cripps Pink), Braeburn, Jonagold, or any other apple that you would use to bake a pie.
  • Images reflect a half-recipe.
Originally published October 7, 2018

Nutrition

Calories: 463kcal | Carbohydrates: 39g | Protein: 30g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 175mg | Potassium: 1063mg | Fiber: 5g | Sugar: 22g | Vitamin A: 11580IU | Vitamin C: 29.1mg | Calcium: 102mg | Iron: 2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.