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Deviled Pork Chops with Apples & Squash

November 2011
Deviled Pork Chops with Apples & Squash

by 13 people

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Makes: 4 servings

Prep: 7 mins

Cook: 8 mins

  • 4 thin-cut, bone-in pork chops (about 4 oz. each)
  • Salt and pepper
  • 2 tablespoons dijon mustard
  • 1 cup panko breadcrumbs
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 fuji apples, sliced
  • 1 bag  (10 oz.) frozen cubed winter squash
  1. Snip through the fatty edges of the chops in a few places to prevent curling in the pan. Season with salt and pepper, brush with the mustard, then coat with the panko.
  2. In a large nonstick skillet, heat the oil over medium-high heat. Add the chops and cook, turning once, until browned, about 8 minutes.
  3. Meanwhile, in a medium nonstick skillet, melt the butter over medium heat. Add the apples and cook, stirring occasionally, until crisp-tender, about 3 minutes. Add the squash and 1/4 cup water; season with salt and pepper. Cover and cook until just heated through, about 3 minutes. Serve with the chops.
Tip Prepped Squash
  • Frozen squash that has already been peeled, seeded, cubed and partially cooked saves tons of time.
  • An Extra Buck Will Buy You...crunchy pumpkin seeds. Sprinkle the squash with 2 or 3 tbsp. of this nutty, crunchy garnish.