Roasted Pork Chops with Autumn Mashed Potatoes and Sauteed Spinach


Quickly roasted seasoned pork chops are paired with a winter squash puree and sautéed spinach: A perfect weeknight supper for autumn or winter. Serve all with warm focaccia wedges.


  • 4 pork chops (3/4-inch thick)
  • 1 tablespoon fresh thyme
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • 1 tablespoon pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 1 butternut squash (small, 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 crushed red pepper


  1. In small bowl combine thyme, cumin, oregano, black pepper, cinnamon and allspice; coat chops generously with seasoning and place in shallow roasting pan. Heat oven to 450 degrees F.
  2. Meanwhile, in a large heavy saucepan cook the squash and potatoes in boiling water until tender, about 10-15 minutes; drain, add cream, butter and salt to pan and mash the vegetables. Salt to taste and keep warm.
  3. Roast chops for 15 minutes, until internal temperature on a thermometer reads 160 degrees F and browned.
  4. 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, stir.
  5. Serve chops with spinach and mashed potatoes with sauce.
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