Rosemary Pork Chops with Butternut Squash Puree
Ingredients
- 1 small butternut squash (about 11/2 pounds), peeled and cut into 1-inch pieces
- 1 teaspoon grated fresh ginger
- Kosher salt
- 1 small clove garlic, pressed
- 1 tablespoon soy sauce
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon red pepper flakes
- 5 tablespoons olive oil
- 4 bone-in pork chops (1 inch thick; about 21/2 pounds total)
- 1/3 cup chopped roasted pecans
- 2 tablespoons fresh lemon juice
Instructions
Rosemary Pork Chops with Butternut Squash Puree serves 4 original recipe by Real Simple.
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