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    Home » Recipes » Main Dish Recipes

    Maple-Mustard Pork Chops with Winter Squash Puree

    Modified: Nov 29, 2019 · Published: Feb 27, 2010 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    This was in a section of Ellie Krieger's recipes in the latest issue of Cooking Light (and the cover recipe). It's a classic combination - pork, maple and Dijon - that we always love. The pork was incredibly moist, and the squash puree was vibrant with a hint of citrus from the orange zest. It was a really nice meal. This was another recipe that we would give 4 ½ stars if we gave out ½ stars, but since we don't, it's getting a 4. It's a pretty easy recipe to put together, and it was definitely a hit!

    Pork chop with squash puree.
    Maple-Mustard Pork Chops with Winter Squash Puree
    Cooking Light March 2010

    4 (6-ounce) bone-in center-cut pork chops
    ½ teaspoon salt, divided
    ¼ teaspoon freshly ground black pepper
    Cooking spray
    1 tablespoon butter
    2 tablespoons finely chopped shallots
    ¼ cup fat-free, less-sodium chicken broth
    2 tablespoons Dijon mustard
    2 tablespoons maple syrup
    2 tablespoons chopped fresh flat-leaf parsley

    1. Sprinkle both sides of pork with ¼ teaspoon salt and pepper.

    2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.

    3. Return pan to medium-high heat. Add butter to pan, swirling pan to coat. Add shallots; sauté 3 minutes or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining ¼ teaspoon salt; cook 1 minute or until slightly thick. Return pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve pork with sauce. Garnish each serving with 1 ½ teaspoons parsley.

    Yield: 4 servings (serving size: 1 pork chop and 1 tablespoon sauce)

    CALORIES 283 ; FAT 15.1g (sat 6.3g,mono 6.2g,poly 1g); CHOLESTEROL 84mg; CALCIUM 44mg; CARBOHYDRATE 8.2g; SODIUM 456mg; PROTEIN 27.1g; FIBER 0.3g; IRON 1.1mg

    Quick Winter Squash Puree

    This easy side comes together quickly with convenient frozen winter squash. Pair with Maple-Mustard Pork Chops or roast chicken for a simple, colorful, nutrient-rich dish.

    Yield: 4 servings (serving size: ¾ cup)

    ⅓ cup fat-free, less-sodium chicken broth
    2 (12-ounce) packages frozen cooked butternut squash
    1 tablespoon butter
    ½ teaspoon grated orange rind
    1 ½ teaspoons maple syrup
    ¼ teaspoon salt
    ¼ teaspoon freshly ground black pepper

    1. Place broth and squash in a large saucepan over medium heat. Cover and cook 15 minutes or until thoroughly heated, stirring occasionally. Add butter and remaining ingredients; stir until combined.

    Calories: 100
    Fat: 3g (sat 1.8g,mono 0.8g,poly 0.2g)
    Protein: 2.4g
    Carbohydrate: 19g
    Fiber: 4.9g
    Cholesterol: 8mg
    Iron: 1mg
    Sodium: 204mg
    Calcium: 37mg

    Big Flavors Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Chef Aimee

      February 28, 2010 at 9:06 pm

      I like Ellie Krieger and love how maple syrup is incorporated into these two lovely dishes! Thanks for sharing this!

      Reply
    2. Joanne

      February 28, 2010 at 11:28 pm

      I'm always wary of Ellie's recipes because I feel like sometimes she skimps on flavor to save calories. This looks lovely though! Two of my favorite things - pork chops and winter squash. Yum.

      Reply
    3. Katy ~

      March 01, 2010 at 8:10 pm

      Ashley, this sounds very good!

      Reply
    4. Redheaded

      March 03, 2010 at 10:32 pm

      Make sure you use 6 ounce pork chops. I got mine from Trader Joe's and I didn't notice they were each 10 ounce pork chops. They took a lot longer to cook and are still pink in places. Given that it's pork, I don't want to undercook it. I'm also concerned I could overcook it, too, given that the timelines don't apply anymore. I'll post again when we taste it.

      Reply
    5. nancy

      October 03, 2023 at 1:08 pm

      Not seeing a printer friendly option, which would be great

      Reply
      • Ashley

        October 05, 2023 at 11:17 am

        Hi Nancy,
        Thanks so much for the comment! This is a post from many years ago before I had been the current formatting options that allow for printable recipe cards, etc. I'm at a conference this week but will absolutely add this to my list to update to add the recipe card and printable option. I'll hit reply again when I've done that!

        Reply

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