1 cup walnuts
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
4 1/2-inch thick boneless pork chops (5 ounces each)
1 small red onion, cut into thin wedges
1 orange, zested and juiced (1/4 cup juice and 1 Tbsp. zest)
1/4 cup reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon grated fresh ginger
2 cups steamed butternut squash
In a large skillet heat 1 Tbsp. vegetable oil over medium heat. Add walnuts, curry powder, and cayenne. Cook and stir 5 minutes; remove from skillet. Add 1 Tbsp. oil to skillet. Add pork chops red onion. Cook 7 minutes or until pork is done (145 degrees F), turning once. In a small bowl stir together orange zest and juice, soy sauce, honey, and ginger. Add to skillet along with butternut squash. Bring to boiling; heat through. Top with the walnuts.