Pork Chops with Mushroom Cream and Hazelnuts, Roasted Blooming Onion with Ranch Dip, Roasted Spaghetti Squash

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Rated 3 stars out of 5
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  • Read 7 Reviews
Total Time:
1 hr 0 min
Prep
20 min
Cook
40 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • Cooking spray
  • 4 extra-large yellow onions (the biggest ones you can find!)
  • Salt and freshly ground black pepper
  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 4 boneless pork loin chops, trimmed of fat
  • 2 cups sliced wild mushrooms (any variety, combination)
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped hazelnuts
  • 1/4 cup freshly chopped parsley leaves
  • 1/2 cup ranch dip

Directions

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Remove the outer skin from onions, keeping them whole. Cut onions from the top almost to the bottom (without cutting all the way through), making 8 equal wedges. Place onions on baking sheet, spray with cooking spray and season with salt and pepper. Arrange spaghetti squash on the same baking sheet, flesh side up. Spray squash with cooking spray and season with salt and pepper. Roast squash and onions for 25 to 30 minutes, until both are tender and onions are golden brown.

Meanwhile, heat oil in a large skillet over medium heat. Season both sides of pork with salt and pepper. Add pork to hot skillet and cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same skillet add mushrooms and garlic and saute 5 minutes, until mushrooms soften and release juice. Add chicken broth and bring to a simmer. Return pork to pan and simmer 5 minutes, until cooked through. Add heavy cream and simmer 1 minute. Using a fork, pull squash from the skin in shreds, making spaghetti-like strands. Arrange squash on a platter or plate and top with pork and cream sauce. Top with hazelnuts and parsley. Serve 2 roasted onions alongside, with ranch dip, reserving remaining onions for another meal.

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Newest Ratings and Reviews

Read all 7 reviews

  • on March 08, 2011

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    This recipe turned out awesome, especially the onions with ranch dip. I don't know why some people had problems with this recipe. I admit, I had to cook the squash quite a bit longer than the recipe suggested (maybe 20 min longer, but it turned out great! I also added a little butter to the squash and onions--couldn't resist. : I would suggest this for people who are trying to find low carb meals that are still delicious.

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  • on October 06, 2009

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    I absolutely adore this recipe (well the meat portion that is. My fiancee and I are not big onion fans but we completely enjoyed the pork chops w/ the mushroom cream.
    We are from The Bahamas and we love to have that little extra taste of seasoning so we were not shy with adding just a tad bit more of salt and pepper. This came out wonderfully with our Coconut Mushroom Jasmine rice and side of garlic green beans! :

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  • on June 19, 2009

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    We enjoyed the onions. The squash by itself was fine. The mushroom sauce was just too much.

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