Spiced Pork Chops with Butternut Squash

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1.3 pound butternut squash 
• 1 tablespoon mint leaves fresh chopped
• 1 cup prechopped onion refrigerated
• 16 ounce center-cut loin pork chops boneless ( 3/)
• 1 teaspoon pumpkin pie spice 
• 0.3 teaspoon salt divided
• 0.3 cup water 

Equipment

• frying pan
• paper towels
• oven
• microwave

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Sprinkle pork evenly with spice, pepper, and 1/8 teaspoon salt.
3. Add pork to pan; saut 3 to 4 minutes on each side or until done.
4. Remove pork from pan; keep warm.
5. While pork cooks, pierce squash several times with a fork; place on paper towels in microwave oven. Microwave at HIGH 1 minute. Peel squash; cut in half lengthwise. Discard seeds and membrane. Coarsely chop squash.
6. Coat pan with cooking spray.
7. Add squash; cover and cook 7 minutes, stirring occasionally.
8. Add onion; cook, uncovered, 5 minutes, stirring frequently.
9. Add 1/4 cup water; cook until liquid evaporates, scraping pan to loosen browned bits.
10. Remove from heat; stir in 1/8 teaspoon salt and mint. Spoon squash mixture evenly over pork.