Pork with Acorn Squash & Onions

This is fall cooking at its most practical. Thick-cut pork loin chops get browned in a skillet, then braised with sliced onions, acorn squash wedges, and a simple sage-garlic seasoning. Everything cooks in one pan with just half a cup of chicken broth.

The two-stage simmer is what makes this work. The pork cooks with onions for the first 15 minutes, giving the meat a head start. Then the squash goes on top for the second 15 minutes so it turns tender without falling apart into mush.

Sage and pork are a classic pairing, and with garlic in the mix the whole kitchen smells incredible while it simmers. The broth at the bottom of the pan concentrates into a light, savory sauce you’ll want to spoon over everything.

Pro Tips

• Cut the squash crosswise into 1-inch rounds, then quarter each round. This size cooks through in 15 minutes without going mushy.
• Don’t skip trimming the fat from the chops before browning. Excess fat renders into the pan and makes the broth greasy.
• Split the sage mixture in half and use it at two points, just like the directions say. The first application seasons the meat while it braises, and the second flavors the squash directly.
• Check the pork near the bone to confirm it’s cooked through. Bone-in chops can look done on the outside while still pink inside.

Variations

• Swap acorn squash for butternut squash cut into 1-inch cubes.
• Add a tablespoon of maple syrup to the broth for a sweet-savory glaze.
• Use fresh sage leaves instead of dried for a brighter, more aromatic flavor (double the amount).