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A skillet with cooked pork chops, surrounded by slices of red apples, chunks of butternut squash, and kale. A bowl with red and green apples is in the background on a white wooden surface.
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Pork Chops and Apples Skillet Dinner

Make a delicious one pot dinner with this pork chop recipe. Juicy chops simmered with butternut squash, kale, and apples in a cinnamon-infused apple cider sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 350kcal
Author: Stephanie Wilson

Ingredients

  • 2 tablespoons olive oil divided
  • 2 teaspoons Italian seasoning
  • salt and pepper
  • 4 boneless loin pork chops about 1-inch thick, about 1 pound total
  • 3 cups butternut squash cut into ½-inch dice
  • ½ medium onion cut thinly into half moons
  • 3 garlic cloves minced or pressed
  • 1 teaspoon ground cinnamon
  • 1 medium red apple unpeeled, sliced into ¼-inch thick slices
  • 1 cup apple cider
  • 4 cups chopped kale leaves lightly packed

Instructions

  • Season the pork with salt, pepper, and Italian seasoning on both sides. Set aside.
  • Heat 1 tablespoon oil in a large skillet over medium high heat. Add the pork to the skillet and cook undisturbed for 3-4 minutes on each side (time will vary depending on the thickness of the pork). The pork should be golden brown and the internal temperature should be 145℉ on a digital thermometer. Transfer to a plate, tent with foil, and set aside.
  • Add 1 tablespoon oil to the skillet and add the butternut squash. Stir well to coat and cook for 5-7 minutes. Add the onion and cook until soft, about 3-5 minutes more.
  • When the butternut squash is soft, stir in garlic and cinnamon. Mix well and cook for about 1 minute. Add the apple slices and cook for 1 minute more, stirring frequently. Pour in the apple cider and add the kale. Cook, stirring occasionally, until the kale is tender, about 1 minute.
  • Return the pork and any juices to the skillet and cook for 3-5 minutes or until the pork is warmed through and reaches an internal temperature of 145℉. Serve the pork with the vegetable mixture and drizzle pan juices over the top.

Notes

  1. Leftovers: The dish will keep in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 350kcal | Carbohydrates: 29g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 88mg | Sodium: 85mg | Potassium: 1113mg | Fiber: 5g | Sugar: 14g | Vitamin A: 13304IU | Vitamin C: 46mg | Calcium: 146mg | Iron: 2mg