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.
Servings: 4 Servings
Calories: 454kcal
Equipment
- 1 Large cast-iron skillet Essential for achieving a perfect sear and even cooking.
- 1 Cutting Board For chopping vegetables and prepping the pork chops.
- 1 Meat Thermometer To check the internal temperature and ensure the pork is perfectly cooked (optional).
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.4 bone-in pork chops, 1 ½ teaspoon salt, divided or more to taste
- In a small cup or mini bowl, combine the spices with ½ teaspoon of salt and set aside.1 teaspoon paprika powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano
- 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.1 tablespoon olive oil, 4 garlic cloves, finely chopped, 6 sweet mini peppers, finely sliced
- 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.1 apple, chopped, 2 cups peeled and chopped squash
- 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.½ cup nut milk, ½ cup (bone) broth (beef or pork), ½ cup refried pinto beans
- 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.
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:
- 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
Serving: 1 | Calories: 454kcal | Carbohydrates: 30g | Protein: 40g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1172mg | Potassium: 1183mg | Fiber: 6g | Sugar: 12g | Vitamin A: 14266IU | Vitamin C: 82mg | Calcium: 157mg | Iron: 3mg
