Pork chops with basted butternut squash and shredded spring cabbage

Pork chops with basted butternut squash and shredded spring cabbage


  1. Preheat the oven to 200°C/400°F/Gas 5. Cut the squash in half and scoop out and discard the seeds. Cut the squash into eight long slices and place on a baking sheet.
  2. Mix together the Kikkoman Soy Sauce, chillies and oil. Brush over the squash and bake for 45 minutes until tender, basting occasionally.
  3. Meanwhile, mix together the mustard and apricot jam. Brush over the chops and place on a baking sheet. Roast in the oven for 20 minutes until cooked through.
  4. Ten minutes before the pork is done, steam the cabbage with the onions and soy sauce.
  5. Pour the stock into a saucepan. Mix the cornflour with enough water to form a smooth paste. Whisk into the stock with the soy sauce and mustard. Cook over a medium heat stirring until thickened.
  6. Spoon the cabbage onto plates with the squash, a pork chop and drizzle with gravy.

Recipe from Kikkoman Soy Sauce.

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Butternut squash is in season from October to late November and makes a delicious and healthier alternative to a side of mash


For the squash
1kg butternut squash
5 tsp Kikkoman Soy Sauce
1 tsp dried crushed red chillies
2 tbsp olive oil
For the chops
2 tbsp whole grain mustard
2 tbsp apricot jam
4 large pork chops, trimmed of excess fat
For the cabbage
1 spring cabbage, finely shredded
1 red onion, finely sliced
1 tbsp Kikkoman Soy Sauce
For the gravy
300ml hot pork or chicken stock
1 tbsp cornflour
2 tbsp Kikkoman Soy Sauce
1 tsp wholegrain mustard


Time: 20
Serves: 4
Nutrition: 396 Cals, 14.6g Fat