Meal Planning
More Tools
About Yummly
®/™©2023 Yummly. All rights reserved.
Roasted Pork Chops with Autumn Mashed Potatoes and Sauteed Spinach
PORK17Ingredients
35Minutes
Add to Meal Planner
Add to Meal Planner
Description
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.
Ingredients
US|METRIC
4 SERVINGS
- 4 pork chops (3/4-inch thick)
- 1 Tbsp. fresh thyme
- 1 Tbsp. ground cumin
- 1 Tbsp. oregano
- 1 Tbsp. pepper
- 1 tsp. cinnamon
- 1 tsp. ground allspice
- 1 butternut squash (small, peeled, seeded and cubed)
- 1 lb. small red potatoes (quartered)
- 4 Tbsp. light cream
- 2 Tbsp. butter
- 1 1/2 lb. spinach (washed, trimmed and chopped)
- 2 cloves garlic (crushed)
- 2 Tbsp. olive oil
- 1/2 cup raisins
- salt (to taste)
- 1/2 tsp. crushed red pepper
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- 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.
- 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.
- Roast chops for 15 minutes, until internal temperature on a thermometer reads 160 degrees F and 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, stir.
- Serve chops with spinach and mashed potatoes with sauce.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes