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Smothered Thick-Cut Pork Loin Chops with Caramelized Butternut Squash Gravy
| Smothered Thick-Cut Pork Loin Chops with Caramelized Butternut Squash Gravy | Print |
Recipe By: Alice Morrow
Smothered Thick-Cut Pork Loin Chops with Caramelized Butternut Squash Gravy
Ingredients
- 4 (1 ½ to 2” thick) center cut boneless pork loin chop, seasoned
- Olive oil
- 1 large onion, chopped
- ½ of each bell pepper, red, yellow and green, coarsely chopped
- 1 red onion, sliced and coarsely chopped
- 1 c. chicken broth
- 1 c. white wine
- 1 (10 ¾-oz.) can cream of potato soup
- 2 T. Kitchen Bouquet
- 1 (12-oz.) bag of cubed Butternut Squash
- 1 c. sliced mushrooms
- 2 c. water
- Salt, red/black pepper, garlic powder to taste
- 1 bunch chopped green onions
Instructions
- In a large deep skillet, drizzle olive oil to cover bottom of pan. Heat.
- Place seasoned chops into heated oil and sear on each side, about 4 minutes on each side. Remove from skillet and place on platter.
- To the skillet, add the regular and red onion, bell peppers and sauté for about 3 minutes.
- Add the broth, wine, soup and Kitchen Bouquet. Blend well.
- Add the squash, mushrooms, and water. Stir.
- Add the chops into the sauce. Spoon the sauce over the chops. Place on low heat and simmer with the lid not tightly on but with a crack for steam to escape for about 18- 20 minutes.
- Before serving, taste for seasoning. Garnish with green onions.
Notes
*****I like to serve with garlic mashed potatoes, corn macque choux and steamed green beans. A nice cornbread goes well with this dish.
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