Buttercup Squash & Smothered Pork Chops Recipe
Baking pork chops in this sauce will make them perfectly tender and melt-in-your-mouth good. The sauce features onions, garlic, and allspice to add flavor and the meat is simmered in chicken broth, balsamic vinegar, and tomato juice so that the pork chops come out perfectly tender and juicy. The mashed buttercup squash is easy to make and our Cabot Extra Sharp Cheddar adds a delightful cheesy taste that perfectly complements the rich sauce on the pork chops. Be sure to rate and review the dish once you have given it a try. We love hearing feedback on our recipes, so please feel free to share any comments or tips!
Trying out new side dishes is a great way to put a fresh spin on a favorite entrée. This delicious mashed cheddar buttercup squash dish is a perfect complement to our tasty pork chop recipe. Pork chops have been a favorite dinner dish for generations of families, and our twist on this classic dish features a velvety mushroom sauce over perfectly tender roasted pork chops. The mashed buttercup squash features our famous Cabot Extra Sharp Cheddar and Cabot Light Sour Cream for a cheesy dish that is one of our absolute favorite buttercup squash recipes. You can rest assured that your family is getting a nutritious, wholesome meal that everyone will love.
These hearty pork chop and mashed cheddar buttercup squash recipes are perfect for growing families. Cabot is committed to producing high quality dairy products, and our award-winning cheeses speak for themselves. You’ll be able to taste the cheesy goodness in this fluffy mashed buttercup squash, and we hope that you’ll share your thoughts and comments on this delicious dish!
- 8 boneless center-cut pork chops, at least 1” thick (about 3 pounds)
- Salt and ground black pepper to taste
- 2 teaspoons olive oil
- 1½ cups sliced onions
- 1 tablespoon minced garlic
- ⅛ teaspoon allspice
- 1 cup canned diced tomatoes with juice
- ½ cup chicken broth
- 1 tablespoon balsamic vinegar
- 1½ teaspoons dried thyme leaves
- 6 ounces button mushrooms, cleaned and quartered (about 2 cups)
- 1 buttercup squash (about 2½ pounds)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
To Make Pork Chops:
- PREHEAT oven to 325°F.
- PAT pork chops dry with paper towel (discard) and season both sides with salt and pepper.
- HEAT oil 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.
- TRANSFER pork 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.
- ADD tomatoes 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.
- COVER pot tightly with lid or foil. Bake until pork chops are fork-tender, about 1½ hours. (Add small amount of water if sauce becomes too thick.)
- TRANSFER chops to plate. Skim visible fat from top of sauce and discard.
- ADD mushrooms 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.
SET four 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:
- LINE baking sheet with foil; oil lightly or coat with nonstick cooking spray.
- CUT buttercup 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.
- BAKE until very tender, about 1 hour.
- COOL slightly, then scoop flesh into large bowl. Add cheese, sour cream or yogurt, salt and pepper; blend with whisk until well combined.
- per serving
- 13.5 grams
- Saturated Fat
- 6.5 grams
- 129 milligrams
- 710 milligrams
- 37 grams
- 5 grams
- 42.5 grams
- 362 milligrams