I've had this recipe saved for a while and I wanted to make it before squash totally went out of season. This is totally a me recipe but I wasn't sure if I could get Randy on board. But he ended up loving it! The flavors were awesome and I can't wait to eat the leftovers tomorrow.
4 boneless pork chops, about 3/4 in. thick
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. pepper
1-1 1/4 lb. butternut squash
1/2 an onion, diced
1/4 c. water
Mix together the pumpkin pie spice, salt and pepper. Sprinkle the mixture evenly on both sides of the pork chops. In a large skillet, over medium heat, drizzle a little olive oil and spray with cooking spray. Add the seasoned pork chops and cook 4-5 minutes on each side, or until fully cooked. Remove from pan and keep warm. Leave any drippings in the pan.
Meanwhile, place the squash in the microwave and cook on high for 3 minutes. Using a vegetable peeler, remove the skin. Cut the squash in half, scrape out the seeds and dice into 1 inch cubes. Using the same skillet as before, over medium-high heat, add the squash and water. Bring to a bubble and cover. Cook for 5 minutes. Remove lid and allow any remaining water to evaporate. Turn the heat down to medium. Drizzle with a little olive oil and add onions. Saute the squash and onions for 5-7 minutes, or until both are tender. Place pork chops a bed of whole wheat orzo or quinoa and top with the squash and onions. Makes 4 servings.