Pork Chops, Maple-Mustard with Winter Squash Puree

By fireandfrost

Ingredients

• Squash Puree:
• 4 (6-ounce) bone-in pork chops
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• cooking spray
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 1/4 cup, fat free, less-sodium chicken broth
• 2 tablespoons dijon mustard
• 2 tablespoons maple syrup
• 2 tablespoons chopped fresh flat-leaf parsly
• 1/3 cup fat-free, less-sodium chicken broth
• 2 (12-ounce) packages frozed cooked butternut squash
• 1 tablespoon butter
• 1/2 teaspoon grated orange rind
• 1 1/2 teaspoons maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 4

Preparation

Step 1

1. Sprinkle both sides of pork with 1/4 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; saute 3 minutes or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 teaspoon salt; cook 1 minute or until slightly thick. Return pork to pan. Cook pork 1 minute on each side or until thoroughly heated. Serve pork with sauce. Garnish with parsley.

Squash Puree:

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.