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Thursday, September 20, 2012

Pork Chops in a Honey Mustard Sauce with Butternut Squash Bake

Pork Chops in a Honey-Mustard Sauce Recipe


  • 3/4 teaspoon garlic powder, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless pork loin chops (6 ounces each)
  • 1 tablespoon olive oil
  • 1/2 cup white wine or chicken broth
  • 1/4 cup chicken broth
  • 2 tablespoons honeyDijon mustard
  • 1/2 cup heavy whipping cream


Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet, brown pork chops in oil. Remove and keep warm.

Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Reduce heat to medium. Whisk in the broth, mustard, and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened.

Return pork chops and juices to the skillet. Cover and cook for 3-5 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 4 servings.

Addapted From:

 Butternut Squash Bake


  • 1 small butternut squash
  • 1/2 cup mayonnaise
  • 1 egg, lightly beaten
  • Salt and pepper to taste
  • 1/4 cup crushed crackers (about 8 crackers) - I used whole wheat Ritz
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter, melted

Preheat the oven to 400.  Cut the squash in half, scoop out the seed.  Place the squash on a baking sheet cut side up and roast for 45-60 minutes.  Time will depend on how large your squash is.  It's done when it is very tender.  Let it cool a bit and scoop out all of the squash and placde into a bowl with the mayonnaise, onion, egg, salt and pepper.

Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown. Yield: 6 servings.

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