20 minutes 
4-6 portions
By Doreen Colondres for The National Pork Board
Bring the fall to your table. Try this healthy and aromatic pork chop loin recipe. Easy to make and very flavorful!
INGREDIENTS
- 4-6 large pork loin chops
- 4 tbsp. extra virgin olive oil
- 3 pounds of butternut squash, peeled, cleaned and cut into small cubes 1 medium red onion, small diced
- 3 cloves garlic, small diced
- 1/3 cup chicken broth
- 1 tsp. of fresh thyme
- 2 tsps. of fresh rosemary
- Salt and pepper to taste
PROCEDURE
- Season the chops with salt, pepper, thyme and set aside.
- In a skillet over medium-high heat, add 2 tbsp. of olive oil and cook the chops for 3-4 min. each side.
- In another pan, add 2 tbsp. of olive oil and sauté the onion and garlic over medium-high heat for 3-4 minutes.
- Add the squash, broth, mix well, cover and cook on medium-low temperature for 8 min. stirring gently. Cook until tender but firm. One minute before serving, add the rosemary.
- Remove the chops and serve with the sofrito family style. Add more herbs if you want.
