Roasted Pork Chops with
Autumn Mashed Potatoes & Sautéed Spinach
Quickly roasted seasoned pork chops are paired with a winter squash purée and sautéed spinach—a perfect weeknight supper for autumn or winter. Serve with warm focaccia wedges.
4 (3/4-inch thick) pork chops
1 tablespoon fresh thyme
1 tablespoon ground cumin
1 tablespoon oregano
1 tablespoon coarsely ground black pepper
1 teaspoon cinnamon
1 teaspoon allspice
1 small butternut squash, peeled, seeded and cubed
1 pound small red potatoes, quartered
4 tablespoons light cream
2 tablespoons butter
1 1/2 pounds spinach, washed, trimmed and chopped
2 cloves garlic, crushed
2 tablespoons olive oil
1/2 cup raisins
Salt to taste
1/2 teaspoon red pepper flakes
- In small bowl combine thyme, cumin, oregano, black pepper, cinnamon and allspice; coat chops generously with seasoning and place in shallow roasting pan.
- Preheat oven to 450°F (230°C).
- Meanwhile, in a large heavy saucepan cook the squash and potatoes in boiling water until tender, about 10 to 15 minutes; drain, add cream, butter and salt to pan and mash the vegetables. Salt to taste and keep warm.
- Roast chops for 15 minutes, until nicely browned.
- Sauté spinach and garlic in olive oil in large skillet until spinach is wilted and garlic tender, about 2 minutes. Add raisins, salt to taste and red pepper flakes.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 490 calories Protein 31 grams Fat 22 grams Sodium 430 milligrams Cholesterol 80 milligrams Saturated Fat 7 grams Carbohydrates 47 grams Fiber 11 grams.
Recipe provided courtesy of National Pork Board.