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Pan-Seared Pork Chops with Dijon Pan Sauce
with pureed butternut squash soup

Active: 35 Total: 35

Our juicy pan-seared pork chops with a simple Dijon pan sauce will make you feel like you ordered this right from a restaurant. Start the meal with our creamy pureed butternut squash as the perfect way to start off a fall meal.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Pan-Seared Pork Chops with Dijon Pan Sauce:
  • Pork chops - 1 1/2 lbs
  • Oil, cooking - 1 1/2 Tbsp
  • Stock, chicken - 1/2 cup
  • Bragg's / coconut aminos - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Butter - 2 Tbsp
Pureed Butternut Squash Soup with Apples:
  • Onions - 1 , chopped
  • Apples, any type - 1 , peeled and chopped
  • Thyme, fresh leaves - 1 Tbsp
  • Butternut squash - 3 lbs , chopped
  • Oil, cooking - 1 Tbsp
  • Maple syrup - 1 1/2 Tbsp
  • Stock, chicken - 4 cups

Prep

  1. Onions / Apples / Thyme / Butternut squash - Prep as directed. If prepping ahead, it’s okay if apple browns - it’s all going into a pureed soup, and no one will know! (Can be done up to 5 days ahead)

  2. Pork chops - Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, apples, thyme and maple syrup to heated oil. Saute for ~5 minutes.

  2. Add butternut squash and cover with broth / stock or water. Cover and bring to a boil. Simmer covered until butternut squash is tender, 8 to 12 minutes.

  3. While soup is cooking, heat a skillet or grill pan over medium-high heat. Add oil and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees. When done, remove pork from pan and let rest for ~5 minutes before slicing.

  4. Return pan to medium heat and add stock, scraping up any brown bits that may have formed. Add aminos and Dijon and simmer for ~3 minutes. Finish with butter and take off heat.

  5. Once soup is done, puree butternut squash soup with an immersion blender (or puree in batches in a blender). Taste and then season with salt, pepper, and brown sugar as needed - remember soups are mostly water so they need some additional seasoning!

  6. Enjoy pork chops with pan sauce and soup.


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