Name: Bohemian Forest Pork Chops with Maple Squash Mash
Prep time: 5 minutes
Cook time: 35 minutes
Yield: 4 servings
Ingredients: For the maple squash mash:; 2 1/2 lbs. butternut squash (1 medium), peeled, seeded, 1-inch cubes, or 2 (12 oz.) bags Frozen Butternut Squash Cubes; 3 Tbsp. unsalted butter; 2 Tbsp. heavy cream (optional, for a silkier mash); For the pork chops:; 4 boneless pork chops, 1 to 1 1/4 inch thick (about 2 lbs. total); 1 Tbsp. olive oil; 1 Tbsp. unsalted butter; 3 to 4 fresh sage leaves (or 2 thyme sprigs); For the mustard pan sauce:; 1 cup chicken broth; 1 Tbsp. whole-grain mustard; 2 Tbsp. cold unsalted butter, cubed

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Bohemian Forest Pork Chops with Maple Squash Mash

Recipe by Savory Spice Test Kitchen

Quick & Easy Meals

All-Purpose Cooking

Thick boneless chops rubbed with Bohemian Forest build a rich mustard and herb pan sauce, served over a spiced maple squash mash. Homey, saucy, and done in 35 minutes with one skillet and one pot. Made with salt-free blends so you're in control.

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Serves 4 servings

Prep Time 5 minutes

Cooking Time 35 minutes

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Bohemian Forest Pork Chops with Maple Squash Mash

Ingredients

For the maple squash mash: 2 1/2 lbs. butternut squash (1 medium), peeled, seeded, 1-inch cubes, or 2 (12 oz.) bags Frozen Butternut Squash Cubes 3 Tbsp. unsalted butter

1½ tsp. Park Hill Maple & Spice (Salt-Free)

3/4 tsp. Kosher Salt, or to taste

2 Tbsp. heavy cream (optional, for a silkier mash) For the pork chops: 4 boneless pork chops, 1 to 1 1/4 inch thick (about 2 lbs. total)

2 tsp. Bohemian Forest (Salt-Free)

1 tsp. Kosher Salt, or to taste

1 Tbsp. olive oil 1 Tbsp. unsalted butter 3 to 4 fresh sage leaves (or 2 thyme sprigs) For the mustard pan sauce:

2 tsp. Bohemian Forest (Salt-Free)

1 cup chicken broth 1 Tbsp. whole-grain mustard 2 Tbsp. cold unsalted butter, cubed

Kosher Salt, to taste

Directions

Step 1 Start the squash. In a large stock pot, cover the cubes with cold salted water, boil, and simmer 12 to 15 minutes until completely tender.

Step 2 Season and sear the chops. Pat the chops very dry and season both sides with Bohemian Forest and Kosher Salt. Add oil to large skillet and sear over medium-high, 3 to 5 minutes per side, to deeply browned and 145°F at the center.

Step 3 Mash the squash. While the pork cooks, drain squash very well, steam-dry 2 minutes, then mash with butter, Park Hill Maple & Spice, and Kosher Salt, and cream until smooth.

Step 4 Baste and rest. During the last minute, add the butter and sage. Tilt the pan and spoon the foaming butter over the chops. Rest the chops on a plate and leave the drippings in the skillet.

Step 5 Make the pan sauce. Stir Bohemian Forest into the drippings for 30 seconds. Add broth, scrape up the fond, reduce by half, 4 to 5 minutes. Remove from heat add whole-grain mustard, and the cold butter a cube at a time until glossy. Taste, then salt to taste.

Step 6 Swoosh the mash on plate and set the chop on top. Spoon the pan sauce over chops. Garnish with sage or thyme.

Recipe Notes

Save time with frozen butternut squash cubes — no chopping required.