Pan fried butternut squash and pork chop dinner
There are still a few butternut squash at the allotment and we picked a very nice looking one this weekend. I haven’t spent a lot of time at home this week but tonight I felt an urge for a home cooked meal and this was a perfect time to cut open the butternut squash. We got some boneless pork chops from the shop and it made for a very nice meal .
I started with the pork chops
- Pork chops
- Salt & pepper
- Runner beans, cut up
- Creme Fraiche
- Dolcelatte cheese
Pan fry the pork chops and then place in a pan to simmer, add water to the frying pan to deglaze, add the liquid to the pork chops. Add the runner beans and let simmer.
Pan fried butternut squash – oven 175C
- Butternut squash, cubed
- Cayenne pepper
- Salt & Pepper
- Spring onion
Pan fry the butternut squash in an oven proof frying pan, add the spices. Then place in the hot oven and let roast until cooked through, the cayenne pepper will add a nice contrast to the sweetness of the butternut squash.
When the butternut squash is almost cooked through add the spinach to the pork chops and cook until wilted. The add the crème fraiche and the dolcelatte, let it blend in to the sauce.
Take the frying pan out of the oven and sprinkle over the spring onion and parsley.
Serve with the pork chop and the sauce, a lighter option to potatoes. We ate it with grated beetroot, no dressing needed just a squeeze of a lemon juice. The flavours worked very well together, each bite provided saltiness from the cheese, sweetness from the butternut, heat from the cayenne, earthiness from the beetroot and a slight lemon burst. Feet up and time to chill out a little.
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