When it comes to weeknight cooking, I love one pan recipes. Not only do they save time on dishes I love being able to take something straight from the stove to the table. This Pumpkin Spice Porkchop Skillet is the perfect warm fall dinner.
Pumpkin spice isn't just for your lattes and desserts. It's the perfect accent to the naturally sweet fall vegetables like squash as well as an ideal accent to succulent pork. When you combine them into one pan you have a dish that will beg for seconds.
Pumpkin Spice and Everything Nice
With just a handful of ingredients this Pumpkin Spice Porkchop Skillet comes together in less than an hour. The combination of savory seared pork and butternut squash and apples makes for a comforting and cozy meal.
Each ingredient plays a complimentary role. Starting with the pork itself, you can pick bone in or boneless and also decide on how thick you want them. Pork chops seem to be one of those items you can always find on sale at the store so this is also a budget friendly meal!
Bringing tang to this dish while also helping your salt, pepper, and aromatic pumpkin spice cling to the meat is Dijon mustard. This makes for the perfect binder for your seasonings and is a savory compliment to the pork and sweet sauté.
When it comes to the butternut squash, you can either dice it up yourself, or you can take the help of the grocery store and buy already cubed butternut squash. Complimenting the sweetness of the butternut squash is a diced apple. Not only does this tie in well with the pumpkin spice, it's a classic companion to pork.
Apple cider gives an acidic pop that brightens up the entire dish while either your favorite broth or apple cider helps soften the sauteed butternut squash and apples.
From Stove to Table with Pumpkin Spice Porkchop Skillet
Not only is this dinner delicious, it couldn't be easier. With just a few tips you will be on your way to serving up the flavors of fall to your family.
- Pat your pork chops dry. This will make it easy to spread on the Dijon and help the seasonings stick, as well as help develop a nice crust.
- Check the date on your Pumpkin Spice! If you don't remember when you used it last, or it was used a few Thanksgivings ago, it's time to replace it. Spices loose their strength as they sit on the shelves and you want each ingredient to have maximum flavor.
- Fully heat your skillet and olive oil before adding your pork chops. This will help form that beatiful and tasty crust. If it's not hot enough you will just steam the meat.
- The cooking time will depend upon the thickness of your porkchops. Give them approximately 5 minutes per side. They will go back into the pan to warm through so you're developing the color and crust at this point.
- Sautee your butternut squash and apples for 5 minutes. Let them develop a little color before adding your salt and pepper, apple cider vinegar, and either broth or apple cider. Then cook until they are tender.
- Add your pork chops and any juices that have accumulated on the plate to your pan. Allow them to simmer with the sauce for 5 minutes. The recommended internal temperature for pork is 145.
For more easy weeknight inspirations, make sure you check out my recipe for Spinach and Mushroom Tortellini Soup.
Pumpkin Spice Porkchop Skillet
- large skiller or cast iron pan
- 2 pork chops
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- salt and pepper
- 1 tsp pumpkin spice
- 1 apple, diced
- 2 cups butternut squash, diced
- 2 tbsp apple cider vinegar
- ½ cup broth or apple cider
- fresh thyme
- Pat pork chops dry. Spread the Dijon on both sides and season with salt, pepper, and the pumpkin spice.
- Heat a cast iron skillet over medium high heat. Add olive oil.
- Place pork chops into the heated oil. Sear approximately 5 minutes per side, depending upon the thickness of your pork chops. You want them to form a golden brown crust.
- Take the pork chops out and add your butternut squash and apples. Sauté for 5 minutes.
- Season with salt and pepper. Add apple cider vinegar, thyme, and broth/apple cider. Cook until the squash and apples are tender.
- Add the porkchops back into the skillet along with any drippings on the plate. Allow to cook in the sauce for another 5 minutes.
- Serve and enjoy!