Squash and Pork Chops

Squash and Pork Chops

15 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 25 m
Recipe by  Joanie

“This is such a simple yet delicious main dish, perfect for an autumn dinner.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift salt and pepper into flour, and rub onto both sides of pork chops, shaking off any excess. Heat shortening in a large skillet over medium high heat. Brown chops on both sides, reducing heat if necessary, and working in two batches depending on the size of your skillet. Remove from heat, and set aside.
  3. Peel squash, and slice crosswise into 1/8 inch thick slices. Arrange 1/2 the slices in the bottom of a baking dish. Place pork chops over squash, and top with remaining slices.
  4. Melt butter in a small saucepan over medium heat. In a bowl, stir remaining 2 tablespoons flour and 1/4 teaspoon salt together with ginger and thyme; add to butter, and stir. Cook for 3 minutes, then very gradually whisk in chicken broth, avoiding any lumps. Continue to cook and stir until slightly thickened, then stir in onion. Pour over chops and squash, and cover with foil.
  5. Bake in the preheated oven for 45 minutes, or until squash is tender and pork is no longer pink inside.

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Reviews (15)

Rate This Recipe


Mmm, mmm good. We could have used more than the one smallish squash I used, as our pork chops were pretty big. I blanched the squash to make it easier to peel and really could have made the slices at least 1/4" thick to keep them from overcooking. Used seasoned salt, doubled the other spices, added some marojam and poultry seasoning. Then used the chop drippings for half the butter and browned the onion before adding the flour, spices, and broth. This was a major hit. Next time I will double the squash and cut thicker, but it was still *so* good.



I put the chops, squash and sauce into a casserole dish, covered at baked as directed. The pork was tender, the squash was mushy and the overall dish lacked flavor. If I make this again I will cut the squash much thicker and add more seasoning. This was very easy to prepare.



This was DELICIOUS! I used a huge butternut squash - it was rather difficult to cut so next time I think I will poke holes in it and microwave it a little to soften it up. I also cut the squash circles in half. I used boneless pork chops and it finished a little quicker. I doubled spices and it was perfect!

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Amount Per Serving (6 total)

  • Calories
  • 204 cal
  • 10%
  • Fat
  • 11.4 g
  • 17%
  • Carbs
  • 13.2 g
  • 4%
  • Protein
  • 12.8 g
  • 26%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 692 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

Gouda and Spinach Stuffed Pork Chops


next recipe:

Margie's Sour Cream Pork Chops