This Crusted Pork Chops with Butternut Squash and Orzo is delicious, and the perfect recipe for fall!
TIP: Can swap out the butternut squash for your favorite vegetables. Can use dried thyme as a substitute; reduce amount to 1 teaspoon. Can be made Keto if you use a low-carb pasta; reduce cooking time by approximately 5 minutes.
This dish contains the following allergens: Eggs, Tree Nuts
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
440g
orzo
840ml
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
880g
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
144g
sliced almonds, finely chopped
78g
coconut flour
60g
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
LEVEL 1 (BOTTOM OF POT)
2 cups
orzo
3 1/2 cups
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
4 cups
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
1 1/2 cups
sliced almonds, finely chopped
3/4 cup
coconut flour
1/2 cup
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
Utensils
Aluminum Foil
Large Bowl
Medium Bowl
Whisk
Step 1
Place all Level 1 ingredients in the pot and stir until combined.
Step 2
Place all Level 2 ingredients in a large bowl and toss until evenly combined. Place the squash in the Multi-Purpose Pan (or 8-inch round baking pan). Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
Step 3
Slide the Deluxe Layer through the lower layer’s handles. Cover the top layer with a piece of aluminum foil.
Step 4
Prepare the dredging station by placing the eggs and water in a medium bowl and whisking to combine. In a separate medium bowl, place the almonds, coconut flour, shredded coconut, thyme, garlic powder, salt, and cayenne.
Step 5
Dredge each pork chop, one at a time, in the eggs, then in the almond mixture, making sure all sides are thoroughly coated. Place the pork chops on the Deluxe Layer.
Step 6
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 385°F, and set time to 30 minutes. Press START/STOP to begin cooking (PrE will display for approx. 16 minutes as the unit steams, then timer will start counting down).
Step 7
When cooking is complete, remove the rack with pork chops and pan. Transfer orzo to serving dish, top with butternut squash, and serve with pork chops. Garnish with lemon wedges, if desired.
Place all Level 1 ingredients in the pot and stir until combined.
LEVEL 1 (BOTTOM OF POT)
440g
orzo
840ml
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
880g
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
144g
sliced almonds, finely chopped
78g
coconut flour
60g
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
LEVEL 1 (BOTTOM OF POT)
2 cups
orzo
3 1/2 cups
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
4 cups
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
1 1/2 cups
sliced almonds, finely chopped
3/4 cup
coconut flour
1/2 cup
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
Step 2 of 7
Place all Level 2 ingredients in a large bowl and toss until evenly combined. Place the squash in the Multi-Purpose Pan (or 8-inch round baking pan). Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
LEVEL 1 (BOTTOM OF POT)
440g
orzo
840ml
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
880g
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
144g
sliced almonds, finely chopped
78g
coconut flour
60g
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
LEVEL 1 (BOTTOM OF POT)
2 cups
orzo
3 1/2 cups
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
4 cups
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
1 1/2 cups
sliced almonds, finely chopped
3/4 cup
coconut flour
1/2 cup
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
Step 3 of 7
Slide the Deluxe Layer through the lower layer’s handles. Cover the top layer with a piece of aluminum foil.
LEVEL 1 (BOTTOM OF POT)
440g
orzo
840ml
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
880g
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
144g
sliced almonds, finely chopped
78g
coconut flour
60g
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
LEVEL 1 (BOTTOM OF POT)
2 cups
orzo
3 1/2 cups
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
4 cups
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
1 1/2 cups
sliced almonds, finely chopped
3/4 cup
coconut flour
1/2 cup
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
Step 4 of 7
Prepare the dredging station by placing the eggs and water in a medium bowl and whisking to combine. In a separate medium bowl, place the almonds, coconut flour, shredded coconut, thyme, garlic powder, salt, and cayenne.
LEVEL 1 (BOTTOM OF POT)
440g
orzo
840ml
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
880g
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
144g
sliced almonds, finely chopped
78g
coconut flour
60g
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
LEVEL 1 (BOTTOM OF POT)
2 cups
orzo
3 1/2 cups
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
4 cups
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
1 1/2 cups
sliced almonds, finely chopped
3/4 cup
coconut flour
1/2 cup
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
Step 5 of 7
Dredge each pork chop, one at a time, in the eggs, then in the almond mixture, making sure all sides are thoroughly coated. Place the pork chops on the Deluxe Layer.
LEVEL 1 (BOTTOM OF POT)
440g
orzo
840ml
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
880g
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
144g
sliced almonds, finely chopped
78g
coconut flour
60g
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
LEVEL 1 (BOTTOM OF POT)
2 cups
orzo
3 1/2 cups
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
4 cups
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
1 1/2 cups
sliced almonds, finely chopped
3/4 cup
coconut flour
1/2 cup
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
Step 6 of 7
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 385°F, and set time to 30 minutes. Press START/STOP to begin cooking (PrE will display for approx. 16 minutes as the unit steams, then timer will start counting down).
LEVEL 1 (BOTTOM OF POT)
440g
orzo
840ml
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
880g
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
144g
sliced almonds, finely chopped
78g
coconut flour
60g
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
LEVEL 1 (BOTTOM OF POT)
2 cups
orzo
3 1/2 cups
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
4 cups
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
1 1/2 cups
sliced almonds, finely chopped
3/4 cup
coconut flour
1/2 cup
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
Step 7 of 7
When cooking is complete, remove the rack with pork chops and pan. Transfer orzo to serving dish, top with butternut squash, and serve with pork chops. Garnish with lemon wedges, if desired.
LEVEL 1 (BOTTOM OF POT)
440g
orzo
840ml
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
880g
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
144g
sliced almonds, finely chopped
78g
coconut flour
60g
unsweetened, shredded coconut, finely chopped
1 tablespoon
minced fresh thyme
1/2 teaspoon
garlic powder
1 teaspoon
Kosher salt
1/4 teaspoon
cayenne pepper
3 tablespoons
water
4
boneless pork chops (6 ounces each)
LEVEL 1 (BOTTOM OF POT)
2 cups
orzo
3 1/2 cups
chicken or vegetable stock
1 tablespoon
coconut oil
1/2 teaspoon
Kosher salt
LEVEL 2 (BOTTOM LAYER OF RACK)
4 cups
butternut squash, peeled, cut in 1/2-inch pieces
2 tablespoons
coconut oil
1 teaspoon
Kosher salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
cayenne pepper
LEVEL 3 (TOP LAYER OF RACK)
2
large eggs, room temperature, beaten
1 1/2 cups
sliced almonds, finely chopped
3/4 cup
coconut flour
1/2 cup
unsweetened, shredded coconut, finely chopped
