Spiced Pork Chops with Butternut Gratin

By Giant Eagle

Spiced Pork Chops with Butternut Gratin

Serves: 4
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.

*For food safety, cook pork to an internal temperature of 145°F.

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

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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