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Pork Chops with Butternut Squash Side

Ingredients:

  • 2 teaspoon olive oil
  • 3 cups cubed peeled butternut squash
  • ¼ cup orange juice
  • 2 tablespoons reduced sugar orange marmalade
  • ¼ cup dried cranberries
  • 4 boneless center cut pork chops, trimmed of fat
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Directions:

  1. Heat oil in large skillet over medium heat
  2. Add squash cover and cook, stirring occasionally, 15 minutes or until tender
  3. Stir in orange juice, orange marmalade and cranberries. Cook uncovered for 1 minute or until liquid evaporates.
  4. Meanwhile, heat a large skillet over medium-high heat. Season pork chops with salt and pepper; cook 3-4 minutes per side or until barely pink inside (155 degrees F).

Makes 4 servings (1 pork chop; ½ cup squash)

Calories: 265 Kcal

Total fat: 8 gm
Saturated fat: 2 gm
Protein: 26 gm
Carbohydrate: 23 gm
Cholesterol: 23 mg
Fiber: 2 gm
Sodium: 209 gm