Featured Recipe

Orange and Rosemary Pork Chops with Orange Infused Butternut Squash Pasta

Pork Chops

Ingredients for the chops

  • 2 boneless pork chops
  • 2 oranges, cut in half
  • 2 long rosemary sprigs, finely chopped
  • 1 shallot, peeled and sliced
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 tablespoons coconut oil (or other fat of choice)

Ingredients for the pasta

  • 1 small butternut squash
  • 2 tablespoons coconut oil (or other fat of choice)
  • Salt and pepper, to taste


  1. First you'll need to prepare your butternut squash pasta.
  2. Slice off the top of your butternut squash to make slicing easy. Use a sharp knife to remove the outer most layer of your butternut squash then use your julienne slicer to make slices down the open side of your butternut squash. Repeat on all sides of your butternut squash, removing the outer skin first and using the insides as the noodles. I used just the longer part of the butternut squash, not the round, so I could have even noodles. If you don't have a julienne slicer, cut longer chunks off of your butternut squash then cut them into thin slices, similar to fettuccine noodles.
  3. Now make your glaze for your pork chops. Squeeze the juice from your two oranges into a large bowl, then zest one of the oranges and place the zest in that same bowl. Pour in your olive oil, your finely chopped rosemary sprigs and a bit of salt and pepper, to taste. Mix together.
  4. Salt and pepper your pork chops.
  5. Pull out a medium skillet and large skillet and place both over medium heat.
  6. Dump in 2 tablespoons of coconut oil into each pan to get nice and hot.
  7. In your medium skillet, add your butternut squash and mix around to coat the butternut squash in oil. Begin to cook down, mixing continuously to make sure it doesn't burn.
  8. Once your large pan is hot, add your minced garlic and sliced shallots.
  9. When your onions have become slightly translucent, push them slightly to the side, then add your pork chops to the hot pan.
  10. Cook pork chops on one side for 4-5 minutes, then pour ½ of your orange glaze on top of your pork chops, then flip them to cook for another 4-5 minutes on the other side.
  11. Pour 2 tablespoons of your orange glaze on top of your butternut squash pasta to help finish off cooking.
  12. Once your chops are cooked through and your butternut squash noodles are soft, plate and pour the remaining orange glaze on top of the 2 pork chops.
  13. Eat up!


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