12 Delicious Butternut Pork Chop Recipes

Just when you thought pork chops couldn’t get any more comforting, butternut squash swoops in to elevate this classic dish to new heights. Perfect for those cozy nights in or when you’re craving something hearty yet wholesome, our roundup of 12 Delicious Butternut Pork Chop Recipes is here to inspire your next kitchen adventure. Dive in and discover flavors that will make your taste buds dance!

Herb Crusted Butternut Pork Chop

Zesty flavors meet comfort in this dish that’s perfect for any night of the week. You’ll love how the herbs bring out the sweetness of the butternut squash, paired perfectly with a juicy pork chop.

Ingredients

• 2 pork chops, 1 inch thick
• 1 cup butternut squash, cubed
• 2 tbsp olive oil
• 1 tbsp rosemary, chopped
• 1 tbsp thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, mix the breadcrumbs, rosemary, thyme, salt, and pepper.
3. Brush each pork chop with olive oil, then press the breadcrumb mixture onto both sides to coat.
4. Heat a skillet over medium-high heat and sear the pork chops for 2 minutes on each side until golden brown.
5. Transfer the pork chops to a baking dish and surround them with the cubed butternut squash.
6. Drizzle the remaining olive oil over the squash and sprinkle with any leftover breadcrumb mixture.
7. Bake for 20 minutes, or until the pork reaches an internal temperature of 145°F.
8. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Golden and crispy on the outside, tender and flavorful on the inside, these pork chops are a hit. Serve them over a bed of greens for a fresh contrast or with a side of mashed potatoes for ultimate comfort.

Maple Glazed Butternut Pork Chop

You’re going to love this Maple Glazed Butternut Pork Chop—it’s the perfect blend of sweet and savory, with a hint of warmth from the butternut squash. It’s a cozy dish that feels fancy but is surprisingly easy to make.

Ingredients

– 4 boneless pork chops, 1-inch thick
– 1 cup butternut squash, cubed
– 2 tbsp olive oil
– 1/4 cup maple syrup
– 1 tbsp Dijon mustard
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the maple syrup, Dijon mustard, garlic powder, salt, and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Add the pork chops to the skillet and sear for 3 minutes on each side until golden brown.
5. Remove the pork chops from the skillet and set aside on a plate.
6. In the same skillet, add the cubed butternut squash and cook for 5 minutes, stirring occasionally.
7. Return the pork chops to the skillet, nestling them among the squash.
8. Pour the maple syrup mixture over the pork chops and squash, ensuring everything is evenly coated.
9. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
10. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Kick back and enjoy the tender, juicy pork chops with the sweet and slightly tangy glaze. The butternut squash adds a lovely texture and sweetness that pairs perfectly with the savory pork. Serve it over a bed of wild rice or with a side of steamed green beans for a complete meal.

Garlic Butter Butternut Pork Chop

Mmm, you’re going to love this Garlic Butter Butternut Pork Chop. It’s the perfect blend of savory and sweet, with a garlic butter sauce that’ll have you licking your plate clean.

Ingredients

• 4 pork chops, 1 inch thick
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup butternut squash, cubed
• 1/2 cup chicken broth
• 1 tbsp fresh thyme, chopped

Instructions

1. Preheat your oven to 375°F.
2. Season the pork chops with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the pork chops for 3 minutes on each side until golden brown. Tip: Don’t move them around to get a perfect sear.
5. Remove the pork chops from the skillet and set aside.
6. In the same skillet, melt butter over medium heat.
7. Add minced garlic and sauté for 1 minute until fragrant.
8. Add butternut squash cubes and cook for 5 minutes, stirring occasionally.
9. Pour in chicken broth and bring to a simmer. Tip: Scrape the bottom of the skillet to deglaze and add flavor.
10. Return the pork chops to the skillet, nestling them into the squash.
11. Sprinkle fresh thyme over the top.
12. Transfer the skillet to the oven and bake for 15 minutes. Tip: The pork is done when it reaches an internal temperature of 145°F.
13. Let rest for 5 minutes before serving.

Flavorful and tender, these pork chops pair wonderfully with the sweet butternut squash. Try serving them over a bed of creamy mashed potatoes for an extra comforting meal.

Spicy Butternut Pork Chop with Apple Chutney

Butternut squash and pork chops might just be the fall flavor combo you didn’t know you needed. Add a spicy kick and sweet apple chutney, and you’ve got a dish that’s sure to impress.

Ingredients

• 2 tbsp olive oil
• 4 pork chops, 1-inch thick
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 2 cups butternut squash, cubed
• 1 tbsp butter
• 1 apple, diced
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Season pork chops with salt, black pepper, and cayenne pepper.
4. Sear pork chops for 3 minutes per side, then transfer to a baking dish.
5. In the same skillet, add butternut squash and cook for 5 minutes until slightly softened.
6. Place the skillet in the oven and bake for 15 minutes, or until pork reaches 145°F internally.
7. Meanwhile, melt butter in a small saucepan over medium heat.
8. Add apple, brown sugar, apple cider vinegar, and cinnamon to the saucepan.
9. Simmer for 10 minutes, stirring occasionally, until the chutney thickens.
10. Serve pork chops topped with butternut squash and a generous spoonful of apple chutney.

Golden and juicy pork chops pair perfectly with the creamy squash and tangy-sweet chutney. Try serving it over a bed of wild rice for an extra hearty meal.

Balsamic Butternut Pork Chop

Hey, you know those nights when you want something hearty but not too heavy? This balsamic butternut pork chop is your answer. It’s sweet, savory, and just the right amount of fancy without being fussy.

Ingredients

• 4 pork chops, 1 inch thick
• 2 cups butternut squash, cubed
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp rosemary, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Season the pork chops with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the pork chops for 3 minutes on each side until golden brown. Tip: Don’t move them around to get a perfect sear.
5. Remove the pork chops from the skillet and set aside.
6. In the same skillet, add butternut squash and rosemary. Cook for 5 minutes, stirring occasionally.
7. Return the pork chops to the skillet, nestling them into the squash.
8. Drizzle with balsamic vinegar and honey. Tip: The honey balances the vinegar’s acidity.
9. Transfer the skillet to the oven and bake for 15 minutes. Tip: The pork is done when it reaches 145°F internally.
10. Let rest for 5 minutes before serving.

Perfectly tender pork meets caramelized squash in this dish. The balsamic glaze adds a sticky sweetness that’s irresistible. Try serving it over a bed of wild rice for an extra hearty meal.

Parmesan Crusted Butternut Pork Chop

Unbelievably juicy and packed with flavor, this dish is a game-changer for your weeknight dinners. You’ll love how the crispy parmesan crust pairs perfectly with the tender butternut squash and succulent pork chop.

Ingredients

• 1 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 lb butternut squash, peeled and cubed
• 2 pork chops, 1-inch thick
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup all-purpose flour
• 1 large egg, beaten

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Season the pork chops with salt, pepper, garlic powder, and onion powder on both sides.
3. Dredge each pork chop in flour, shaking off the excess, then dip into the beaten egg, and finally coat with Parmesan cheese.
4. Heat olive oil in a large skillet over medium-high heat and sear the pork chops for 2-3 minutes on each side until golden brown.
5. Transfer the pork chops to the prepared baking sheet and bake for 10-12 minutes, or until the internal temperature reaches 145°F.
6. While the pork chops bake, toss the butternut squash cubes with a bit of olive oil, salt, and pepper, and roast on the same baking sheet for the last 15 minutes of cooking time.
7. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Now, the moment you’ve been waiting for. Notice how the Parmesan crust adds a delightful crunch, while the butternut squash brings a sweet, creamy contrast. Serve it over a bed of greens for a colorful plate that’s as pleasing to the eye as it is to the palate.

Slow Cooker Butternut Pork Chop

Now, imagine coming home to the comforting aroma of tender pork chops and sweet butternut squash, all thanks to your trusty slow cooker. You’ll love how this dish practically cooks itself, leaving you free to tackle your day or simply relax.

Ingredients

• 4 boneless pork chops, about 1 inch thick
• 2 cups butternut squash, peeled and cubed
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the pork chops with salt, pepper, garlic powder, and onion powder on both sides.
3. Sear the pork chops in the skillet for 3 minutes per side, or until golden brown. Tip: Don’t overcrowd the skillet to ensure a good sear.
4. Transfer the seared pork chops to the slow cooker.
5. In the same skillet, add the butternut squash and brown sugar, stirring to coat the squash lightly. Cook for 2 minutes.
6. Add the chicken broth to the skillet, scraping up any browned bits from the bottom.
7. Pour the squash and broth mixture over the pork chops in the slow cooker.
8. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Resist the urge to open the lid, as it slows down the cooking process.
9. Check the pork chops for doneness; they should easily pull apart with a fork.
10. Serve the pork chops and squash with the cooking juices spooned over the top. Tip: For an extra touch, garnish with fresh thyme or rosemary.

Here, the pork chops turn out incredibly tender, soaking up the sweet and savory flavors of the butternut squash. Try serving it over a bed of creamy polenta or with a side of crusty bread to soak up the delicious juices.

Grilled Butternut Pork Chop with Rosemary

Wow, you’re going to love this Grilled Butternut Pork Chop with Rosemary. It’s the perfect blend of savory and sweet, with a hint of earthy rosemary that makes it a standout dish for any summer BBQ.

Ingredients

• 2 pork chops, 1 inch thick
• 1 cup butternut squash, cubed
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a bowl, toss the butternut squash cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place the squash on the grill in a grill basket. Cook for 10 minutes, stirring occasionally, until tender and slightly charred.
4. While the squash cooks, rub the pork chops with the remaining olive oil, then season with the remaining salt, black pepper, garlic powder, and chopped rosemary.
5. Grill the pork chops for 4-5 minutes per side, or until the internal temperature reaches 145°F.
6. Let the pork chops rest for 3 minutes before serving to allow the juices to redistribute.
7. Serve the grilled pork chops with the butternut squash on the side.

Absolutely, the pork chops come out juicy with a beautiful char, while the butternut squash adds a sweet, caramelized contrast. Try serving it over a bed of wild rice for an extra hearty meal.

Butternut Pork Chop with Creamy Mushroom Sauce

Alright, you’re in for a treat with this butternut pork chop recipe—it’s the kind of dish that feels fancy but is totally doable on a weeknight. A creamy mushroom sauce takes it over the top, making it a meal you’ll want to make again and again.

Ingredients

• 4 boneless pork chops, 1 inch thick
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup butternut squash, cubed
• 1 tbsp butter
• 1 cup mushrooms, sliced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 tsp thyme

Instructions

1. Preheat your oven to 375°F.
2. Season the pork chops with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3 minutes per side, until golden brown. Tip: Don’t move them around too much to get a good sear.
4. Transfer the pork chops to a baking dish and bake for 10 minutes, or until the internal temperature reaches 145°F.
5. In the same skillet, melt butter over medium heat. Add butternut squash and cook for 5 minutes, stirring occasionally.
6. Add mushrooms and cook for another 3 minutes, until they start to soften.
7. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 5 minutes, until the sauce thickens slightly. Tip: If the sauce is too thick, add a little more broth.
8. Stir in thyme and remove from heat.
9. Plate the pork chops and spoon the creamy mushroom sauce over the top. Tip: Let the pork rest for a few minutes before serving to keep it juicy.

You’ll love how the tender pork pairs with the sweet butternut squash and earthy mushrooms. Try serving it over a bed of mashed potatoes to soak up all that delicious sauce.

Honey Mustard Butternut Pork Chop

Let’s dive into a dish that’s as comforting as it is flavorful, perfect for those evenings when you crave something hearty yet easy to whip up. This honey mustard butternut pork chop combines sweet, savory, and a hint of tang in every bite.

Ingredients

• 4 pork chops, 1 inch thick
• 1 tbsp olive oil
• 1/2 cup butternut squash, cubed
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pork chops with garlic powder, salt, and black pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Tip: Ensure the skillet is hot before adding the pork chops to get a good sear.
4. Add the pork chops to the skillet and sear for 3 minutes on each side, or until golden brown. Remove from the skillet and set aside.
5. In the same skillet, add the butternut squash cubes and sauté for 2 minutes.
6. Whisk together honey, Dijon mustard, and chicken broth in a small bowl. Tip: Adjust the honey and mustard ratio to suit your taste preference.
7. Pour the honey mustard mixture over the butternut squash in the skillet, stirring to coat evenly.
8. Return the pork chops to the skillet, nestling them into the butternut squash and sauce.
9. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Tip: Use a meat thermometer to ensure perfect doneness.

Serve these pork chops hot, with the tender butternut squash and a drizzle of the honey mustard sauce. The combination of flavors is a delightful balance of sweet and savory, with the squash adding a lovely texture contrast. Pair it with a crisp green salad or roasted potatoes for a complete meal.

Butternut Pork Chop with Roasted Vegetables

Tired of the same old dinner routine? You’ll love this Butternut Pork Chop with Roasted Vegetables—it’s a cozy, flavorful dish that feels fancy but is totally doable on a weeknight.

Ingredients

• 2 pork chops, 1-inch thick
• 1 cup butternut squash, cubed
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme

Instructions

1. Preheat your oven to 400°F.
2. In a large bowl, toss the butternut squash and Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
3. Spread the vegetables on a baking sheet in a single layer. Roast for 25 minutes, stirring halfway through, until they’re golden and tender.
4. While the vegetables roast, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat.
5. Season the pork chops with the remaining salt, pepper, garlic powder, and dried thyme.
6. Cook the pork chops for 4-5 minutes per side, until they reach an internal temperature of 145°F. Let them rest for 3 minutes before serving.
7. Tip: For extra flavor, deglaze the skillet with a splash of apple cider vinegar after cooking the pork chops.
8. Tip: Make sure your vegetables are cut into even sizes for uniform cooking.
9. Tip: Use a meat thermometer to ensure your pork chops are perfectly cooked.

Zesty and satisfying, this dish pairs the sweetness of butternut squash with the savory depth of thyme-seasoned pork. Try serving it over a bed of wild rice for an extra hearty meal.

Butternut Pork Chop with Sweet Potato Mash

Today’s the perfect day to whip up something cozy and comforting. You’re going to love how these butternut pork chops pair with sweet potato mash for a meal that feels like a hug.

Ingredients

• 4 pork chops, 1 inch thick
• 2 cups butternut squash, cubed
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup milk
• 2 tbsp butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pork chops with salt, pepper, garlic powder, and onion powder on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 3 minutes per side, until golden brown.
4. Add the butternut squash cubes around the pork chops in the skillet. Transfer the skillet to the oven and bake for 15 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
5. While the pork cooks, boil the sweet potatoes in a pot of salted water for 15 minutes, or until fork-tender.
6. Drain the sweet potatoes and return them to the pot. Add milk and butter, then mash until smooth. Season with salt to taste.
7. Remove the skillet from the oven and let the pork rest for 5 minutes before serving.

Kindly savor the juicy pork chops with a side of creamy sweet potato mash. The butternut squash adds a sweet, caramelized touch that complements the savory pork perfectly. Try topping the mash with a sprinkle of cinnamon for an extra cozy flavor.

Conclusion

Luscious doesn’t even begin to cover it! Our roundup of 12 Delicious Butternut Pork Chop Recipes is your ticket to cozy, flavorful meals that’ll warm your heart and home. We’d love to hear which recipe stole your heart—drop us a comment below. Loved what you saw? Share the love on Pinterest and spread the butternut bliss to fellow foodies!