Buttermilk Black Pepper Pork with Butternut Squash, Apples and Onions



thick-cut pork chops2 pounds, bone-in


buttermilk2 cups


freshly cracked pepper2 tablespoons
Kosher salt1 teaspoon
dried oregano1 tablespoon

Dry Goods

olive oil2 tablespoons


butternut squash1, small
green apple1, large
red onion2, small


Buttermilk has a high level of acid in it, so it makes a fabulous marinade. It keeps the pork really moist and from drying out.

If you want to skip a little on the prep, use frozen cubes of butternut squash instead of preparing from fresh (don’t thaw before using) The squash will not caramelize the same way it will from fresh, but it’ll taste the same!

If you’ve only got a red apple, no sweat- it won’t have the tangy flavor of green apples but the sweetness will still work in the recipe. 

Prep Plan

Prep it for later:
1. Combine buttermilk, salt, black pepper, and oregano in a resealable bag or container, and shake or stir until salt is combined.
2. If making the next day, add the pork to the marinade.
3. Peel and cube squash and transfer to a resealable bag or container.
4. Peel and slice apples and add to the bag or container with the squash.
5. Slice onions and add to the bag or container with the squash and apples.

You’ll need:
1 bag or container of marinade
1 bag or container of cubed squash, sliced apples, and sliced onions
These items will last for 4-5 days in the fridge, and 1-2 months in the freezer.

Prepare from prepped:
1. If frozen, thaw overnight in the fridge.
2. Place pork in the marinade and let sit in the fridge for at least 20 minutes before cooking.
3. Prepare the remaining as directed from fresh, above.

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