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Maple Glazed Pork T-Bone Chops with Butternut Squash Purée

Ryan Scott's Pork Chop
Ryan Scott's Pork ChopNathan Congleton / TODAY
Cook Time:
20 mins
Prep Time:
20 mins

Chef notes

This recipe is tender, flavorful and will have this often overlooked protein back on the dinner table. Definitely a favorite with family and friends!

Technique tip: Get the cast-iron pan super hot for the perfect crust on the T-bone.

Swap option: Butternut squash can be swapped for potato. The T-bone can be swapped for pork loin or pork tenderloin.


Butternut squash purée
  • 1 pound butternut squash, peeled, seeded and diced
  • 3 tablespoons heavy cream
  • 1/4 teaspoon sugar
  • 1 ounce butter
  • 1/2 teaspoon salt
Pork chops
  • 1 cup maple syrup
  • 1/3 cup apple cider vinegar
  • 3 tablespoons whole grain mustard
  • 1 teaspoon hot sauce
  • 3-4 large sprigs rosemary
  • 4 pork T-bone steaks, 1- to 1½-inches thick
  • 1/3 cup corn or vegetable oil
  • teaspoons salt
  • teaspoons freshly ground black pepper
  • 1/2 cup chopped pistachios, toasted


For the butternut squash purée:


Place diced butternut squash in a medium saucepan and cover with cold water and bring to a boil. Reduce heat to a simmer and cook until tender.


Once cooked through, strain off liquid and reserve a little for the purée.


Place all of the ingredients with butternut squash in a blender and pulse until smooth. Add a few drops of the cooking liquid at a time until the purée reaches the desired consistency.

For the pork chops:


In a medium saucepan, combine maple syrup, apple cider vinegar, mustard, hot sauce and rosemary sprigs and bring to a boil.


Simmer over medium heat until reduced by about half (around 1/2 cup), about is around 10 minutes. Remove rosemary and set aside glaze for pork chops.


Heat a cast-iron pan over medium-high heat, and add in the oil.


Season the T-bone chops with salt and pepper on both sides. Sear over medium-high heat, for 8-10 minutes or until lightly crispy, then flip over and cook about 5-6 minutes on the other side.


Drain off excess oil and brush the glaze all over the steaks turning once or twice, until lightly caramelized, around 1 minute.


Transfer the pork chops to a platter, sprinkle with the chopped pistachios.


Let rest 5-10 minutes before serving with the butternut squash purée.