Crusted Pork Chops with Butternut Squash and Orzo

  • Prep 35 mins
  • Total 46 mins
  • Easy
  • Serves 4

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.


  • Contains Eggs
  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Tree Nuts

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 2 cups orzo
  • 3 1/2 cups chicken or vegetable stock
  • 1 tablespoon coconut oil
  • 1/2 teaspoon Kosher salt


  • 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


  • 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)


  • 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.