• 4 bone-in chops
  • 1 tsp black pepper
  • 1 tsp onion powder
  • ½ tsp cinnamon
  • ¾ cup beef bone broth
  • 2 garlic cloves, minced
  • ½ tsp dried mustard
  • 3 tbsp olive oil, divided
  • 3 cups butternut squash, cubed into small pieces
  • 1 small onion, diced
  • 1 small apple, cored and sliced
  • 1 tbsp fresh sage leaves, minced
  • 1 tbsp fresh rosemary leaves, minced
  • 1 tbsp fresh thyme, minced
  1. To prepare the pork chops, rub spices black pepper, onion powder, and cinnamon on both sides to coat. In a small bowl, whisk together the broth, garlic and dried mustard. Set aside.
  2. Warm 2 tablespoons of olive oil in a large skillet on medium heat. Once hot, add the pork chops and cook about 6 minutes per side, until golden brown. (Don't worry if it’s not cooked all the way through yet). Remove pork chops onto a plate, and cover to keep warm.
  3. Add the remaining 1 tablespoon of olive oil to the skillet over medium low heat. Add the butternut squash, cover, and cook for 5 minutes. Add the onions and apples. Cook for 3-5 minutes, stirring occasionally. Add the fresh herbs and stir.
  4. Turn the heat up to medium and pour in the broth mixture, scraping the bottom of the pan with a wooden spoon to release the browned bits. Once hot, make room for the pork chops and add them back into the skillet. Make room for them by moving the apples, onions and butternut squash around. Cook until the pork chops are done, about 2-3 minutes. Serve hot, garnished with more fresh herbs.