Pork chops with soy basted butternut squash & shredded cabbage
If you need a winter warmer then this pork chop recipe served with seasonal butternut squash and cabbage should do the trick
- Preparation Time20 mins
- Cooking Time45 mins
Nutrition per serving
- Energy381 Kcals
- Saturated Fat3g
For the squash
- 1kg butternut squash
- 1tbsp Kikkoman Less Salt Soy Sauce
- ½ tsp dried crushed red chillies
- 1tbsp olive oil
- 2tbsp wholegrain mustard
- 2tbsp apricot jam
- 4 x 150g pork chops, trimmed of excess fat
- 1 spring cabbage, finely shredded
For the gravy
- 300ml hot pork or chicken stock
- 1tbsp cornflour
- 1tsp wholegrain mustard
Preheat the oven to 200°C/400°F/Gas Mark 6. Cut the squash in half and scoop out and discard the seeds. Cut the flesh into 8 long slices and place on a baking sheet. Mix together the Kikkoman Soy Sauce, chilli and oil. Brush over the squash and bake for 45 minutes until tender, basting occasionally.
Meanwhile, mix together the mustard and apricot jam. Brush over the chops and place on a baking sheet. Roast in the oven for 20 minutes until cooked through.
Ten minutes before the pork is done, steam the cabbage.
While cooking, make the gravy: pour the stock into a saucepan. Mix the cornflour with enough water to form a smooth paste. Whisk into the stock with the mustard and cook over a medium heat, stirring until thickened.
Spoon the cabbage onto plates with the squash, a pork chop and drizzle with gravy.