Cranberry Pork Chops
Roasted Butternut Squash with Thyme
Ingredients
- 6 (6-oz) boneless center cut pork chops
- ½ tsp kosher salt
- ½ tsp pepper
- 2 Tbsp avocado oil
- 4 cloves garlic, minced
- 1¾ cups organic chicken broth
- ½ cup white wine (or use broth)
- ½ cup unsweetened dried cranberries
- 1 Tbsp arrowroot
Instructions
- Sprinkle pork with salt and pepper. Cook pork, in batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 4 minutes per side or until done. Remove from skillet; keep warm.
- Add garlic to skillet, and cook 1 minute. Stir in broth, wine, and cranberries. Bring to a boil, and cook until liquid is reduced by half.
- Whisk in arrowroot; boil 1 minute or until smooth and thickened. Serve sauce over pork.
Side Dish Ingredients
- 1 large butternut squash, peeled, seeded, and cut into 2-inch cubes
- 1 red onion, sliced
- 2 cloves garlic, minced
- 3 Tbsp avocado oil
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 30 minutes or until squash is browned and tender.
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