Pork Squash Skillet

This delicious one-pot meal is made with pork chops, potatoes and hubbard squash and is the perfect savoury dish to serve on a crisp fall day. 

Storage Time: Up to 3 days in the refrigerator.

Yield: Serves 4

Pork Squash Skillet


  • 4 pork shoulder chops, 3/4 inch thick
  • 2 tbsp canola oil, divided
  • 1 tsp marjoram
  • 1 tsp salt
  • 1/4 tsp freshly ground pepper
  • 3 medium potatoes, halved lengthwise
  • 3 cups chopped hubbard squash (1 inch pieces)
  • 1 cup beef broth
  • 1 tbsp all-purpose flour
  • 2 tbsp water


  1. In a large frypan, brown, in batches, pork chops in 1 tbsp oil. Add remaining oil as needed.
  2. Combine marjoram, salt and pepper; sprinkle half of seasonings over chops.
  3. Add potatoes and squash; season with remaining seasonings.
  4. Add beef broth; cover and simmer for 40 minutes. Remove meat and vegetables to serving platter.
  5. Combine flour and water. Add to cooking liquid, cook stirring until thickened, about 10 minutes. Pour over meat and vegetables.
Nutritional analysis per serving:


484 calories, 23.7 g fat, 37.5 g protein, 30.0 g carbohydrate, 4.5 g fibre, 1098 mg sodium