Butternut Pork Chop

Recipe View 30 mins Prepare the Butternut Squash: Place cubed butternut squash in a medium saucepan and cover with water. Bring to a boil, then reduce heat to medium-low and simmer until the squash is fork-tender, approximately 20-30 minutes. Drain the squash thoroughly.

Recipe View 10 mins Crisp the Bacon: While the squash simmers, cook the minced bacon in a skillet over medium-high heat until it begins to brown, about 3-5 minutes. Add the dried parsley to the bacon and continue to cook, stirring frequently, until the bacon is crispy and the parsley is fragrant, another 3-5 minutes. Remove from heat and set aside.

Recipe View 11 mins Sear the Pork Chops: Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the pork chops to the hot oil and sear until browned on one side, about 3-5 minutes. Flip the pork chops, then carefully pour the white wine into the skillet. Continue cooking until the wine has mostly evaporated and the pork chops are cooked through, another 4-6 minutes. Ensure an instant-read thermometer inserted into the thickest part of the chop reads 145°F (63°C).

Recipe View 5 mins Make the Butternut Mash: In a medium bowl, combine the drained butternut squash, brown sugar, butter, onion powder, and white pepper. Mash together until the mixture is smooth and creamy. Adjust seasonings to taste.

Recipe View 0 mins Assemble and Serve: Place the seared pork chops on individual plates. Top each chop with slices of ripe avocado, a generous spoonful of the butternut squash mixture, and a sprinkle of the crispy bacon and parsley mixture. Serve immediately.