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5.0 from 3 votes

Juicy Cast Iron Pork Chops With Apples And Squash

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 454 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
  2. 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.
  3. In a small cup or mini bowl, combine the spices with ½ teaspoon of salt and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Season everything with the reserved seasoning mix.
  8. Combine the nut milk with the broth and stir in the refried pinto beans. Pour and divide into the cast iron skillet.
  9. 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.
  10. 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.

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:
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  • Top Tips:
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  • 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

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

% 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.