Skillet Cider-Braised Pork Chops with Roasted Lower Salmon River Squash & Sage Butter

 

The weather has finally turned — crisp mornings, long shadows, and that irresistible pull toward the kitchen. I’ll be honest: with daylight savings throwing everything off, I’ve been feeling a little sluggish. But even when I’m tired, I still crave something sumptuous and nourishing.

Sitting on my counter was a glorious Lower Salmon River squash from Canewater Farm — rich, nutty, and sweet — the kind of heirloom beauty that makes you want to plan dinner around it. I’d been saving it for the right night, and this week it became the star of something special:

Skillet Cider-Braised Pork Chops with Roasted Lower Salmon River Squash & Sage Butter.

This is exactly the kind of meal I love in late fall: it looks elevated but comes together easily, all in one pan. Golden, seared pork chops nestled among caramelized squash, bathed in a cider–mustard glaze that turns glossy and fragrant. It’s cozy, nourishing, and seasonal to the core — the perfect reward for making it through another dark November evening.

 

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Ingredients (serves 2–3)

 

Pork + Sauce

 

 

• 2 bone-in pork chops

• Kosher salt and cracked black pepper

• 1 tbsp olive oil or bacon fat

• 1 small shallot (or ½ small onion), minced

• 2 cloves garlic, smashed

• 1 tsp chopped fresh sage (or ½ tsp dried)

• 1 tbsp Dijon mustard

• ½ cup dry apple cider, or hard cider, or white wine 

• ½ cup chicken stock

• 1 tbsp apple cider vinegar

• 1 tbsp cold butter

 

 

Squash

 

 

• 1 medium Lower Salmon River squash (2½–3 lb), cut into 1–1½” cubes or wedges

• 2 tbsp olive oil or melted butter

• 1 tsp maple syrup or honey

• Pinch chili flakes or smoked paprika

• Salt and pepper

• Optional: crispy sage leaves or a sprinkle of Parmesan

 

 

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Method

 

1. Brown the Pork

 

 

1. Preheat oven to 400°F.

2. Pat pork chops dry and season generously with salt and pepper.

3. Heat oil in a large oven-safe skillet (cast iron is perfect).

4. Sear chops 3–4 minutes per side until beautifully golden. Remove to a plate.

 

 

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2. Build the Base

 

 

1. Lower heat to medium and add shallot and garlic. Sauté until fragrant and lightly golden.

2. Stir in mustard and sage, then pour in cider, scraping up browned bits.

3. Add stock and let it come to a simmer.

 

 

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3. Add the Squash

 

 

1. Nestle the squash pieces into the pan with the sauce, tossing gently to coat.

2. Return the chops to the skillet on top of the squash, spooning some liquid over everything.

 

 

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4. Roast + Braise

 

 

1. Transfer the skillet to the oven and roast uncovered for 20–25 minutes, or until the squash is tender and caramelized and the pork is just cooked through (internal temp ~145°F).

2. Remove from the oven. Set the chops aside briefly and place the skillet back on low heat.

3. Swirl in butter and vinegar, reducing the sauce slightly until glossy.

 

 

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5. Serve

 

Arrange roasted squash on a platter or serve straight from the skillet. Spoon the cider–sage glaze over the pork, finishing with crispy sage or a sprinkle of Parmesan if you’d like.

It’s cozy, rustic perfection — golden, silky, and just a little bit indulgent.

 

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To Round It Out

 

Serve with garlicky kale, polenta, or a crisp apple–radicchio salad. 

 

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🧡 A Few Notes

 

Any dense, sweet heirloom squash works beautifully — Lower Salmon River, Baby Blue Hubbard, or Kabocha.

If you’re using thinner-skinned varieties, there’s no need to peel.

This dish also reheats beautifully, so make extra and call it lunch the next day.

Find bone-in chops here; or in the Devotion Box and Ceremony Box

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There’s something magical about meals like this — the kind that warm you twice: once from the stove’s heat, and again when you finally sit down to eat.

Enjoy,

Corinne