AIP Friendly Ginger-Turmeric Pork Chops with Butternut Squash
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Learn more →Ingredients
4 servings
For the squash
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil, divided
- ½ tsp ground turmeric
- ½ tsp salt
For the pork chops
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ¾ tsp salt
- 1 tbsp olive oil
For the pan sauce
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes on a rimmed baking sheet with 2 tbsp olive oil, 1/2 tsp turmeric, and 1/2 tsp salt until evenly coated. Spread in a single layer and roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
- 2
While the squash roasts, pat the pork chops completely dry with paper towels. In a small bowl, stir together 1 tsp turmeric, 1 tsp ground ginger, and 3/4 tsp salt. Rub the spice mixture evenly over both sides of each chop.
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