Buttercup Squash & Smothered Pork Chops Recipe (2024)

Ingredients

Pork Chops:

• 8 boneless center-cut pork chops, at least 1” thick (about 3 pounds)
• Salt and ground black pepper to taste
• 2 teaspoons olive oil
• 1½cups sliced onions
• 1 tablespoon minced garlic
• ⅛teaspoon allspice
• 1 cup canned diced tomatoes with juice
• ½cup chicken broth
• 1 tablespoon balsamic vinegar
• 1½teaspoons dried thyme leaves
• 6 ounces button mushrooms, cleaned and quartered (about 2 cups)

Buttercup Squash:

• 1 buttercup squash (about 2½pounds)

• 4 ounces CabotExtra Sharp Cheddar, grated(about 1 cup)

• ¼cup CabotLight Sour Cream, CabotSour Creamor CabotPlain Greek Yogurt

• ½teaspoon salt
• ¼teaspoon ground black pepper

Directions

To Make Pork Chops:

1. PREHEAToven to 325°F.
2. PATpork chops dry with paper towel (discard) and season both sides with salt and pepper.
3. HEAToil in large ovenproof pot over medium-high heat. Add chops and cook (in two batches if necessary) until well browned on both sides, 2 to 3 minutes per side.
4. TRANSFERpork chops to plate. Reduce heat to medium and add onions and garlic; cook, stirring, until softened and browned, about 5 minutes. Stir in allspice and stir until fragrant, about 30 seconds longer.
5. ADDtomatoes with juice, chicken broth, vinegar and thyme. Add chops and any juices to tomato mixture and bring to simmer, spooning some of sauce over each.
6. COVERpot tightly with lid or foil. Bake until pork chops are fork-tender, about 1½hours. (Add small amount of water if sauce becomes too thick.)
7. TRANSFERchops to plate. Skim visible fat from top of sauce and discard.
8. ADDmushrooms to sauce in pot and place over medium-low heat. Bring to simmer and cook, stirring, for several minutes until mushrooms are tender. Season with additional salt or pepper if needed.

9. SETfour pork chops aside; when cool enough to handle, pull into shreds and refrigerate for Supper #2,Cheddar Corn Cakes with Pulled Pork.

To Make Buttercup Squash:

1. LINEbaking sheet with foil; oil lightly or coat with nonstick cooking spray.
2. CUTbuttercup squash in half from stem end to base and scoop out seeds from each half. Place halves cut-side-down on prepared baking sheet and press second sheet of foil down over squash.
3. BAKEuntil very tender, about 1 hour.
4. COOLslightly, then scoop flesh into large bowl. Add cheese, sour cream or yogurt, salt and pepper; blend with whisk until well combined.

Nutrition