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

Active: 35 min Total: 35 min

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

Ingredients

Servings:
4
Metric
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
  • Grass-fed 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (96)
Gluten-free (4)
Paleo (11)
Vegetarian (14)

46 reviews

Classic!

By: Drew
Posted: May 18, 2017
Diet: Original
0 Helpful

I'm not sure I made the bechamel sauce correctly; it was watery. The whole thing took a long time. My husband said the butternut squash soup needed sour cream, sage, garlic and shallots. Personally, I found it a light and healthy version! But need to be sure to puree thoroughly.

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful

It took me a while, but it was very delicious!

By: Jenna
Posted: Dec 02, 2016
Diet: Original
0 Helpful

Excellent as always.

By: Kelly
Posted: Nov 10, 2016
Diet: Original
0 Helpful

It was ok but the bechamel was extra calories without really being worth it.

By: Nadeen
Posted: Oct 20, 2016
Diet: Original
0 Helpful

Soup needed more flavor, but the sandwich was delicious.

By: Leila
Posted: Oct 18, 2016
Diet: Original
0 Helpful