Spiced Pork Chops with Butternut Gratin
By Giant Eagle
Prep Time: 15 min.
Cook Time: 35 min.
Preheat oven to 375°F. In a small bowl, combine the bread crumbs, Parmesan, and 1 tablespoon of olive oil. Season the pork with the pumpkin pie spice and 1 teaspoon of salt.
Place the cream in a medium pot with the cubed butternut squash. Add a ½ teaspoon salt, a pinch of pepper, and 6-8 leaves of sage. Bring to a boil, stirring occasionally. Once the mixture comes to a boil, pour into an 8x12-inch baking dish. Top with the bread crumb mixture and place in the oven. Bake until the squash is tender and the top is golden brown, about 20 minutes.
While the squash bakes, in a medium pot, combine the red wine vinegar, sugar, ½ cup water, and ½ teaspoon salt and bring to a boil. Add the cabbage, stir to combine, and cook until the cabbage softens, about 5 minutes.
Heat a frying pan or grill pan over medium-high heat. Once hot, add 1½ teaspoons of olive oil and the pork chops. Cook until golden brown on one side, about 5 minutes, flip and cook until cooked through.* Serve the pork with the squash gratin and cabbage.
Approximate Nutritional Information (Per serving):
Calories 940, Fat 67g, Sat Fat 34g, Trans Fat 1.5g, Cholesterol 270mg, Sodium 1300mg, Total Carbohydrate 39g, Fiber 5g, Sugars 21g, Protein 48g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free
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