Braised Pork Chops with Delicata

Savor the flavors of fall with this simple meal.  Blending the sweetness of sweet onion and delicata squash, with the savory flavors of prosciutto, Dijon, and sage this pork chop dish is sure to please. For best results, try using locally pasture-raised heritage pork from Lonely Lane Farm in Mount Angel, Oregon and local, organic sweet delicata squash from our produce department.

Co-op Sales Organic Local Delicata Squash
  • 3 celery stalks
  • 4 bone-in pork chops
  • Salt & freshly ground pepper
  • 2 Tbsp olive oil
  • 1 large onion, sliced ¼” thick
  • ½ cup very coarsely chopped fresh sage
  • 4 oz. thinly sliced prosciutto, cut into ¼” wide strips
  • 1 ½ cups chicken or vegetable stock
  • 2 tsp Dijon mustard
  • 2 small delicatas, cut in half, seeded and sliced into ½” pieces


Generously season both sides of the chops with salt & pepper. Heat oil in a large skillet over medium-high heat. Brown the pork chops on both sides, about 3 minutes per side. Transfer chops to a plate and set them aside. Reduce the heat to medium-low and add onion and sage. Cook uncovered, stirring often, until the onion is softened and light brown in color, about 8 minutes. Stir in the prosciutto and cook 1 minute. Add squash, stock and mustard. Return pork chops to pan, cover pan. Simmer the chops until they reach 145-150°F, 10-12 minutes. Transfer chops to a serving platter; increase heat to high and boil sauce until it is slightly thickened. Season with additional salt & pepper, as needed. Spoon sauce over the pork and serve.