Paleo Pork Chop Dinner

My Quick Dinner (about 15-20 minutes from start to finish)

1. Start the butternut squash
Empty a bag of peeled and chopped butternut squash onto an oiled baking sheet
Drizzle a bit more olive oil over the squash
Season with salt and ground pepper
Put into a 375 degree oven.

2. Make the Pork Chops
Heat an oiled skillet to med-high and when it is hot, add 3 boneless pork chops, seasoned with salt and pepper

While the chops are browning (this should take about 6-10 minutes and you just have to remember to turn them) chop a small shallot and a handful of cherry tomatoes

You should also have enough time to make the garlic butter by mixing a couple tablespoons of butter with 1-2 cloves of chopped garlic. Set this aside until the chops are done.

When the pork chops are done, remove then from the pan. Deglaze the pan with about 1/2 cup of broth, white wine or even water. Deglazing is done by turning the heat to high, waiting a moment for the pan to get nice and hot and then quickly added the liquid to the pan and scraping up all of the browned bits of meat from the bottom of the pan.

As soon as the pan is deglazed, add the shallots and tomatoes to the pan and cook this for about 2 minutes, just enough to soften the shallots and release some of the tomato juice.

Serve the pork chops by placing a dollop of garlic butter and some of the tomato-shallot sauce on each chop.

Your squash should be just about done by now!

**And yes, butter is not exactly paleo, but I was sure to use grass-fed butter. :)