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
- 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.
- In a large nonstick skillet, heat the oil over medium-high heat. Add the chops and cook, turning once, until browned, about 8 minutes.
- 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.
- 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.