Roasted Pork Chops with Autumn Mashed Potatoes and Sauteed SpinachPork
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
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1In 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.
2Meanwhile, 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.
3Roast chops for 15 minutes, until internal temperature on a thermometer reads 160 degrees F and browned.
4Sauté 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.
5Serve chops with spinach and mashed potatoes with sauce.