This is a delicious way to make pork chops and the perfect Fall dinner with the Acorn Squash slices! I am used to having them slathered with lots of brown sugar, but I didn’t even miss that with these! The savory parmesan and herbs pair so nicely with the Pecan covered pork chops. Although this is a very nutrient dense meal with the pasture raised pork, organic squash and all the herbs and even grass-fed butter, it tasted like comfort food!

This is a recipe that will please keto/low carb folks and those who are not carb watchers alike!

INGREDIENTS FOR PECAN CRUSTED PORK CHOPS

• 1.5 lbs boneless pork chops
• ¼ cup dijon mustard
• 2 cups pecans
• 2 eggs, beaten
• 2-3 Tbsp olive oil (or avocado oil)

DIRECTIONS

Preheat oven to 350ºF.

Spread a spoonful of mustard on one side of each pork chop, set aside.

PUT the pecans into a food processor and blend until you have a crumb consistency. Set pecans aside in a shallow dish.

In another shallow dish beat the eggs.

Dip each pork chop in the egg, then the pecan mixture. Press the pecans into the pork chops lightly.

Place the covered pork chops in the freezer for 10 minutes to help adhere the pecans to the pork chops a little better.

Preheat a skillet to medium heat with the olive oil.

Cook the pork chops in the skillet for 1-2 minutes on each side, just enough to get a toasted, golden color.

Place pan seared pork chops on a baking sheet and cook 15-20 minutes.

Be sure to test with your meat thermometer to make sure they are cooked enough!

INGREDIENTS FOR PARMESAN ROASTED ACORN SQUASH

• 1 large acorn squash
• 1/3 cup shredded parmesan cheese (more for garnish)
• 2-3 Tbsp fresh herbs (thyme, sage, rosemary, or oregano are some good choices for this) or 1 tsp of dried herbs
• 1 Tbsp butter, melted
• ½ tsp garlic powder
• ¼ tsp sea salt or pink Himalayan salt
• 1/8 tsp ground black pepper

DIRECTIONS

Preheat oven to 400℉.

Cut acorn squash in half, remove seeds and slice each half into ½-inch thick slices.

In a large bowl, combine all of the ingredients well, including the squash pieces, making sure to cover the squash well. Move the pieces to a large backing sheet, gently pressing the cheese and herb mixture into the squash pieces.

Bake 25 minutes or until the cheese is crispy and golden and the squash is cooked. Add extra parmesan cheese and herbs as garnish as an option.