Pan-Seared Pork Chops with Dijon Pan Sauce and Butternut Squash Soup
This complete meal features juicy pan-seared pork chops paired with a creamy butternut squash soup and rich Dijon pan sauce. The pork is seared to perfection and finished with a savory pan sauce made from the drippings, while the soup combines sweet butternut squash with apples and fresh thyme for a comforting autumn-inspired dish. The maple syrup adds natural sweetness that complements both the pork and soup beautifully.
Ingredients
Instructions
- 1
Heat Dutch oven over medium-high heat
- 2
Add oil, then onions, apples, thyme and maple syrup to heated oil
- 3
Saute for 5 minutes
- 4
Add butternut squash and cover with broth
- 5
Cover and bring to a boil
- 6
Simmer covered until butternut squash is tender for 8 to 12 minutes
- 7
Heat skillet or grill pan over medium-high heat
- 8
Add oil and place pork chops on heated oil
- 9
Sear on each side for 3 minutes
- 10
For thick chops, lower heat and cover with foil until pork reaches 145F
- 11
Remove pork from pan and let rest for 5 minutes before slicing
- 12
Return pan to medium heat and add stock, scraping up brown bits
- 13
Add aminos and Dijon and simmer for 3 minutes
- 14
Finish with butter and remove from heat
- 15
Puree butternut squash soup with immersion blender
- 16
Taste and season with salt, pepper, and brown sugar as needed
- 17
Serve pork chops with pan sauce and soup
Tips
Let pork rest for 5 minutes after cooking to retain juices and ensure even slicing
Scrape up brown bits when making pan sauce for maximum flavor development
Season soup generously as it's mostly water and needs additional seasoning to taste balanced
Good to Know
Refrigerate pork chops and soup separately for up to 3 days
Soup can be made 1 day ahead and reheated gently
Serve immediately while pork is warm and soup is hot
Common Mistakes
Don't skip resting the pork to avoid dry meat
Don't rush the pan sauce to avoid burning the fond
Season soup gradually to avoid over-salting
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use bone-in pork chops instead of boneless?
Yes, bone-in chops work well but may need 1-2 minutes longer cooking time per side depending on thickness.
What if I don't have an immersion blender for the soup?
Use a regular blender in batches, being careful with hot liquid. Let soup cool slightly first for safety.
How long will the leftovers keep in the refrigerator?
Both the pork and soup will keep for up to 3 days refrigerated in separate containers.