Juicy Cast Iron Pork Chops With Apples And Squash
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 Servings
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Calories
454 kcal
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Course
Main Course
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Cuisine
American
Juicy Cast Iron Pork Chops With Apples And Squash
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These Juicy Cast Iron Pork Chops With Apples And Squash are quickly pan-seared and then oven-baked with hearty seasoning and refried beans to create finger-licking pan juices.
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Ingredients
- 4 bone-in pork chops About 3 pounds or 1.355 kilogram
- 1 ½ teaspoon salt, divided or more to taste
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 6 sweet mini peppers, finely sliced 105 grams
- 1 apple, chopped About 215 grams
- 2 cups peeled and chopped squash About 270 grams
- ½ cup nut milk 100 ml
- ½ cup (bone) broth (beef or pork) 100 ml
- ½ cup refried pinto beans 125 grams
Instructions
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Pat dry the pork chops with paper towel and rub generously with salt on both sides. You'll need about one teaspoon of salt or more to taste. Then, set aside.
- In a small cup or mini bowl, combine the spices with ½ teaspoon of salt and set aside.
- Heat olive oil in a cast iron pan over medium heat. Cook and stir the garlic and mini peppers for about two to three minutes or until fragrant.
- Move the peppers to the side around the pan and add the reserved pork chops. Pan-sear for about 3 to 5 minutes on both sides, depending on the thickness of the pork chops.
- Divide apples and squash into the pan. It will get crowded, but that's okay. Tuck the vegetable and fruit in between and around the pork chops and some on top.
- Season everything with the reserved seasoning mix.
- Combine the nut milk with the broth and stir in the refried pinto beans. Pour and divide into the cast iron skillet.
- Place the skillet in the oven and bake for 20 to 30 minutes or until the squash and apples are soft and the pork chops are cooked through and juicy.
- Remove from the dish oven and let the pork rest for 1-2 minutes. Serve as-is or over cauliflower mash (low carb) or cooked rice.
Equipments used:
Notes
- Storage:
- Any leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated on the stovetop or microwave.
- Serving suggestions:
- Top Tips:
- Variations & Substitutions:
- Serve with Gluten-Free and Grain-Free Lupin Bread on the side for dipping.
- Enjoy over a bed of cooked rice, or keep it low-carb with my Cauliflower Mash.
- Ensure that the cast iron pan is hot before adding the peppers and then the pork chops. You want them nicely seared on both sides for a few minutes.
- Don't overcook them. Cook pork chops to an internal temperature of 145°F. Adjust cook times depending on the thickness of the chops. Usually, the pork chops are nice and tender at the 20 to 30-minute mark in the oven.
- Serve them with extra pan juices on top.
- Boneless Pork Chops: You can use boneless chops if preferred, but note that bone-in chops tend to be juicier.
- Vegetables: Swap the Kabocha squash for butternut squash or sweet potatoes, which can work too.
- Broth: I prefer homemade beef or pork (bone) broth, but chicken broth or store-bought broth can work, too.
- Nut Milk: I prefer almond milk, but hazelnut or coconut milk are great substitutes.
- Garlic Powder: You can use onion powder instead.
- Oregano: If you don't have dried oregano, try Thyme or Rosemary.
Nutrition Information
Show Details
Serving
1
Calories
454kcal
(23%)
Carbohydrates
30g
(10%)
Protein
40g
(80%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
117mg
(39%)
Sodium
1172mg
(49%)
Potassium
1183mg
(34%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
14266IU
(285%)
Vitamin C
82mg
(91%)
Calcium
157mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 454kcal | 23% |
| Carbohydrates | 30g | 10% |
| Protein | 40g | 80% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 117mg | 39% |
| Sodium | 1172mg | 49% |
| Potassium | 1183mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 14266IU | 285% |
| Vitamin C | 82mg | 91% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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