Pork with Sweet-and-Sour Squash
Ingredients:
- 1.25 lb Butternut Squash peeled and diced into 1-inch cubes
- .25 c Olive Oil
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- 3 stalks Celery chopped
- 1 c Red Onions chopped
- 4 Pork Chops pounded thin, 1/4 inch thick
- 2 tbsp Fresh Thyme leaves picked and chopped
- 3 cloves Garlic sliced
- 2 tbsp Capers drained and rinsed, chopped
- .25 c Red Wine Vinegar
- 3 tbsp Coconut Sugar can sub regular sugar for non-Paleo
- 2 tbsp Fresh Basil chopped
Instructions:
- Put a baking sheet in the oven and preheat to 450 degrees F. Toss the squash with 1 tablespoon olive oil, half of the salt, and half of the pepper and spread in a single layer on the hot baking sheet. Roast until the squash is tender and browned on the bottom, about 20 minutes.
- Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the pork with salt, pepper, and half of the thyme.
- Add 2 pork chops at a time to the skillet and cook, turning once, until browned and just cooked through, about 3 minutes. Remove to a plate and cover to keep warm. Add 1 more tablespoon oil to the skillet and repeat with the remaining pork.
- Add the remaining 1 tablespoon oil, the celery, red onion, and salt to the skillet. Cook, stirring, until crisp-tender, about 3 minutes. Add the garlic, capers and remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden about 3 minutes. Add the squash, vinegar, sugar and 1/4 cup water and cook until the liquid is almost absorbed 1 to 2 minutes. Season with salt and pepper and stir in the basil. Divide the pork and vegetables among plates.
Nutrition
Calories: 454kcal | Carbohydrates: 31g | Protein: 32g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 808mg | Potassium: 1175mg | Fiber: 5g | Sugar: 12g | Vitamin A: 15535IU | Vitamin C: 41mg | Calcium: 122mg | Iron: 3mg
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