• 2 cups peeled and cubed butternut squash
• 1/2 cup minced bacon
• 1 tablespoon dried parsley
• 2 tablespoons vegetable oil
• 3 pork chops
• 1/4 cup white wine
• 2 tablespoons brown sugar
• 1 tablespoon butter
• 1 teaspoon onion powder
• 1/4 teaspoon ground white pepper
• 1 avocado, thinly sliced
1 Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender , 20 t o 30 minutes. Drain.
2 Saute bacon in a skillet and over medium-high heat until starting to brown , 3 t o 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot , 3 t o 5 minutes more.
3 Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side , 3 t o 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates
and pork chops are cooked through , 4 t o 6 minutes more. An instant-read thermometer inserted into the center should rea d 145 degrees F ( 63 degrees C).
4 Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.
5 Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.