This recipe is a bit of a shout-out to our favorite spice company, Alchemy Spice Company, which operates out of Chattanooga. They have a serious talent for creating wonderful and not over-complicated spice blends with perfect balance. One of our favorite blends, the Wake & Bake sweet spice, became the surprising feature of this recipe. You could also use a regular pumpkin pie spice.
4 pork chops
1 butternut squash
1 large onion, chopped
1 tbsp fresh mint, chopped
2 tbsp butter or ghee, divided
1/4 tsp Wake & Bake sweet spice
Preheat oven to 350 degrees. Peel squash and chop into rough 1/2 inch cubes (you can puncture squash in several places with a fork and microwave for 1 minute to soften skin and it will peel more easily). Heat 1 tbsp of the butter in large oven-safe pan over medium heat. Add onions and cook until almost tender. Add the squash and cook for another 5 minutes. Toss in mint and put pan in oven and continue to cook until squash is tender. Salt and pepper to taste.
Heat an additional pan to medium-high heat. Sprinkle chops with salt, pepper, and a very light dusting of the sweet spice. Sear in remaining butter on both sides until cooked, about 3 minutes on each side. Enjoy!