A savory and semi-sweet dinner dish with avocado and butternut squash dabbled over pork. I do enjoy tossing a bit of wine into the squash water for an extra layer of flavor.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain.

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  • Saute bacon in a skillet and over medium-high heat until starting to brown, 3 to 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot, 3 to 5 minutes more.

  • Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 3 to 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates and pork chops are cooked through, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

  • Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.

  • Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.

Nutrition Facts

534 calories; protein 29.6g 59% DV; carbohydrates 27.1g 9% DV; fat 33.8g 52% DV; cholesterol 79.7mg 27% DV; sodium 298.9mg 12% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/27/2016
use sweet potatoes.it was delicious. I will make again. Read More
(2)
14 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/20/2015
would not change a thing... so perfect... best pork dish ive ever had and i dont even like squash... it was a huge hit... i loved the blend of sweet and salty from the bacon on the squash... i thinkk i liked the toppings more than the pork Read More
(2)
Rating: 5 stars
06/27/2016
use sweet potatoes.it was delicious. I will make again. Read More
(2)
Rating: 5 stars
08/09/2018
What a great recipe. Read More
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Rating: 4 stars
10/01/2017
Very nice! Lovely on the plate with the different colours. The sweet of the squash and the salty of the bacon was a really great combo. I used half the brown sugar and it was sweet enough for us. I also steamed chopped onions with the squash rather than using onion powder. Chops are a bit tough when pan-fried. I may try the same concept but using pork roast done in the slow cooker or maybe even using pan-fried duck breast with balsamic vinaigrette glaze for the meat on the bottom. Thank you for this great recipe. Read More
Rating: 5 stars
04/04/2016
I didn't have white wine so substituted beef broth. Fantastic blend of flavours. Everyone gave it rave reviews. This will definitely be a repeat recipe in our household. Read More
Rating: 5 stars
05/31/2019
Wow. Delicious! Can't wait to make it again. Read More
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Rating: 4 stars
06/01/2016
I cooked the parsley with the pork instead of with the bacon. I cooked the pork until it was cooked through and then some but there was still quite a bit of liquid in the pan. I baked the butternut squash rather than boiled -- a million times easier to cut peel and mash! All in all it was really good. I wish I had salted the pork prior to cooking and next time I will cook the pork in the bacon grease or clarified butter instead of plain veggie oil. The different flavors really blended surprisingly well. Read More
Rating: 5 stars
12/19/2017
I followed the recipe exactly and it was really really good. The components taste great very complimentary to each other. Read More
Rating: 4 stars
11/02/2018
It was good and lovely on a plate. Read More