After the first week of Whole30, the “newness” kind of wears off and you start making very random meals (without gluten, grains, dairy, soy, sugar, alcohol, etc). I was staring at my freezer inventory, yes I do an inventory of my freezer, and noticed I had pork chops listed. I pulled out the pork chops and then realized I had a butternut squash sitting on my counter. The light bulb went off and that’s how Seared Pork Chops with Crosshatch Butternut Squash came to be!
What is crosshatch butternut squash?
Crosshatch butternut squash is simply making crosshatches or diamond shapes on to the butternut squash. This method is used very often for duck breast or whole fish. I thought to myself why couldn’t I do this to butternut squash? By cross-hatching the butternut squash, it allows the spice rub to penetrate deeper into the squash and creates a very caramelized crust. You can also do this on white or sweet potatoes.
How do you cook pork chops?
When it comes to cooking pork chops, don’t overcomplicate things. I made them simply by using my smoky spice rub, salt and pepper and seared them in a cast iron pan. Seared pork chops have so much flavor, are super crusty and deep golden brown. If you have a cast-iron pan, I highly suggest using it. Another important note is…do not overcook your pork chops! You want to cook them to 145°F and allow them to rest for 5 minutes, which will bring the temperature up to 150°F, a nice medium temperature. Yes, you want your pork to be medium, even the National Pork Board agrees. Gone are the days where you cook your pork well done, time have changed!
Can I use another squash besides butternut?
Yes! Any of these squashes will work really well:
- acorn squash
- honeynut squash
- kabocha squash
- or any other small, sweet winter squashes
Can I make this recipe even if I’m not doing Whole30?
Hell yeah! Seared Pork Chops with Crosshatch Butternut Squash just so happens to be Whole30 but is great any person following any meal plan. It’s gluten free, dairy free, paleo and perfect for WW.
Seared Pork Chop and Crosshatch Butternut Squash
Ingredients
For the Pork Chops
- 4 each bone-in pork chops
- 2 tbsp smoky spice rub*
- salt and freshly ground black pepper
- 2 tsp avocado oil
For the Butternut Squash
- 1 each butternut squash
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp cinnamon
- salt and freshly ground black pepper
- avocado oil spray
Instructions
- Preheat the oven to 425°F.
- Cut the "neck" of the butternut squash from the "bulb" or bottom of the squash. Set aside the bulb and it for another recipe.
- Cut the top of the butternut squash off and then being very careful cut the :neck" of the butternut squash lengthwise (long ways) so you have two halves (half-moon shape).
- Take a paring knife and make crosshatches into the butternut squash about ½ deep.
- Combine the spices in a small bowl.
- Spray the butternut squash with avocado oil spray. Season the butternut squash with spice mix, salt and freshly ground black pepper and rub it into the squash making sure to get some into the crosshatches.
- Place the squash cut side up on a lined baking sheet (you can use aluminum foil or parchment paper) and roast in the oven for 20 minutes.
- After 20 minutes, flip the squash so it is cut side down and roast for another 20 minutes until soft and caramelized.
- Optional: broil the squash for a few minutes, cut side up, to make it extra charred.
For the pork chops
- Make sure you allow your pork chops to come to room temperature for 20 minutes.
- For the last 15 minutes of roasting the butternut squash, prepare the pork chops.
- Season the pork chops with the smoky spice rub, salt and freshly ground black pepper.
- Heat a large cast-iron pan or large saute pan over medium heat. Once hot, add the avocado oil.
- Sear the pork chops on one side for 2 minutes. Flip and sear for another 2 minutes.
- Flip again and cook for 1 minute and then flip one more time and cook for 1 minute. Using a meat thermometer test the pork chops and once they reach 145°F, pull them out of the pan. **Cooking times may vary depending on thickness.
- Place the pork chops on the plate or platter and tent with tin foil. Allow the pork chops to rest for 5 minutes and then serve!
Morgan, your recipe writing style is amazing – you cover every detail which makes the recipe easy to follow. Brilliant option for the squash, and my porch chops were perfection in the cast iron pan. Satisfied all the senses.
So happy you enjoyed it Jacky! Thanks for making it!