Another day, another pork chop. I don’t like repeating the same dish so often it becomes predictable. You must know what I mean, “it’s such and so style pork chops so it must be Monday.” Since we had recently rediscovered; lurking at the bottom of the freezer, where else; a bag of butternut squash and I recalled once seeing a recipe which paired said vegetable with pork chops it was inevitable that i was going to do so. With that in mind I took to trusty DuckDuckGo to see if I could find it. Actually, I found several, but I did like this one, once I got to it at the end of an interminably long, repetitive blog about all the ingredients. Once I saw the tiny “jump to recipe” text I did just that and got on with my domestic goddessing.
It took very little in the way of prep since my squash was already diced. My only miscalculation was on cooking times since the recipe uses uncooked squash and mine was cooked, leftover from a soup making session causing it to be a little more mushy than intended. Since the resulting sauce is a sweet/savoury, slightly caramelised concoction, himself didn’t notice anything wrong as he tucked in. And he must have enjoyed it since there was nothing left over for the dog.
As there are only two of us my recipe is for half the quantities given in the original recipe.
Serve with creamy mashed potato to mop up the sauce