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Spiced Pork Chops with Dairy Free Butternut Squash Risotto

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What are your favorite fall flavors? There’s something about the combination of warm spices, sweet squash, and woodsy sage that just emanates fall vibes. Add in a juicy pork chop and you have the perfect meal. These Spiced Pork Chops with Dairy Free Butternut Squash Risotto will have you feeling that festive autumn spirit.

Spiced Pork Chops with Dairy Free Butternut Squash Risotto

This complete meal is ideal for a weeknight in or a cozy weekend. As impressive as it sounds it still comes together under 45 minutes. If you can boil water, this is the dinner for you. So open a bottle of white wine, pour a splash for the risotto, and glass for yourself.

It’s All in the Details

Sometimes we just need a dinner where we don’t have to worry about a side or what veggie to serve. Spiced Pork Chops with Dairy Free Butternut Squash Risotto takes all of the guess work out.

Starting with the pork chops, it’s all about warm aromatic spices. Pumpkin pie spice gives that true taste of fall while ancho chili powder gives an earthy hint of warmth. I love using bone in pork chops for this recipe, but use what you like. The thicker the pork chop, the more succulent the bite, but also the longer the cook time.

When it comes to the butternut squash, you can take a little help from the grocery store and buy already cubed squash or cube it yourself. This recipe is for 2 servings and calls for two cups so plan accordingly.

For the risotto it’s all about arborio rice. This short grained Italian rice is starchier than other varieties and helps create that trademark creamy texture. Dairy Free heavy cream and Dairy Free parmesan also lend to the luxurious decadence. Use your favorite varieties.

Spiced Pork Chops with Dairy Free Butternut Squash Risotto, Easy as 1-2-3

Remember how I said open a bottle of wine? Make sure it’s a white wine you love, set aside 1/4 cup for the risotto, and let’s get cooking. I am going to break down the three components to this meal to help make it easy for you.

Let’s start with the pork chops. Make sure your skillet is fully heated with the olive oil over medium heat before adding your chops. You want to sear the outside and allow them to cook through, not steam them.

Having a meat thermometer helps to achieve that perfect temp. For pork chops, you want to cook them until they reach 145 degrees. Depending on the thickness of your chops it’s about 4 minutes per side. Let them rest five minutes before cutting into them so the juices can redistribute.

Next is that beautiful sweet and colorful squash. Having the butternut squash cut approximately the same size will help them cook evenly. The same as the pork chops, you want your skillet fully heated before adding your onions and butternut squash. Don’t stir them too often. You’re looking to caramelize them a little and want to get that color.

Last, but certainly not least in Spiced Pork Chops with Dairy Free Butternut Squash Risotto is the creamy risotto. You’re going to need two post for this. In the first pot add your chicken broth and allow it to almost come to a boil. In the second add your rice, Dairy Free butter, wine, sage, and salt. A ladle at a time add the hot broth and stir until it’s fully absorbed. Once all of the of the liquid is absorbed and the rice is tender add your Dairy Free cream and cheese.

Do you love risotto as much as I do? Make sure you check out my recipe for Honey Balsamic Shrimp with Creamy Risotto. Now let’s get cooking!

Spiced Pork Chops with Dairy Free Butternut Squash Risotto

Spiced Pork Chops with Dairy Free Butternut Squash Risotto

Ancho and pumpkin spice pork chops are rested on a bed of creamy Dairy Free risotto with butternut squash.
Print Pin Rate
Course: Main Course
Prep Time: 10 minutes
Cook Time: 30 minutes
resting time: 5 minutes
Servings: 2

Equipment

  • Large skillet
  • Stock Pot
  • saucepan

Ingredients

Spiced Pork Chops

  • 2 pork chops
  • 1 tsp pumpkin spice
  • pinch of salt
  • 1/8 tsp ancho chile powder
  • 1 tbsp olive oil

Butternut Squash

  • 2 cups butternut squash, cubed into 1/2" pieces
  • 1 onion, diced
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Dairy Free Risotto

  • 1 1/2 cups arborio rice
  • 5 cups chicken stock
  • 1/4 cup white wine
  • 1/2 cup Dairy Free parmesan
  • 1/2 cup Dairy Free heavy cream
  • 3 tbsp fresh sage, chopped
  • 1 tsp kosher salt
  • 2 tbsp Dairy Free butter

Instructions

Spiced Pork Chops

  • Heat a large skillet over medium heat with the olive oil.
  • Mix spices together and season both sides of the pork chops.
  • Place pork in the heated skillet and allow to brown on the first side, 4-5 minutes before flipping. Cook the second side 4-5 minutes more. Internal temp should be 145.
  • Allow pork to rest 5 minutes.

Butternut Squash

  • Add all of the ingredients to a skillet over medium heat.
  • Allow the squash to brown, not turning often.
  • Cook until tender.
  • Set aside.

Dairy Free Risotto

  • Add chicken stock to one pot and heat until it just begins to boil.
  • Add rice, butter, sage, and wine to another pot and cook for several minutes.
  • One ladle at a time add the chicken stock, allowing it to absorb before adding the next.
  • Cook until the rice is tender and the liquid is absorbed, stirring constantly.
  • Once the rice is tender add the cream and cheese. Stir to combine.
  • Turn off the heat and cover. Allow to sit for 5 minutes.
  • To plate make a bed of risotto. Top with butternut squash and a pork chop.
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