Tired of the same old weeknight meals? Are you ready to try a dish that sings with a perfect harmony of sweet, sour, and savory, and looks like it came from a high-end Italian restaurant? This incredible recipe for Pork with Sweet-and-Sour Squash is your ticket to an easy, elegant dinner that will dazzle your taste buds.
This isn’t just a simple pork chop dinner. We’re pairing tender, quick-cooking pork scallopini with a vibrant vegetable medley featuring caramelized butternut squash. The secret is the “agrodolce”—a classic Italian sweet-and-sour glaze made with red wine vinegar, sugar, and briny capers—that brings everything together in the most delicious way. Get ready to add a new, sophisticated favorite to your weeknight rotation.
Table of Contents
Table of Contents
Recipe Overview: A Taste of Italy, Made Easy
What makes this Pork with Sweet-and-Sour Squash so special is its brilliant combination of classic Italian techniques and flavors. “Scallopini” refers to thin cutlets of meat that cook in minutes, while “agrodolce” is the Italian term for a sweet and sour sauce. By roasting the squash to bring out its sweetness and then finishing the vegetables in the same pan used to cook the pork, we create a deeply flavorful, one-skillet side dish that is truly unforgettable.
| Metric | Time / Level |
| Total Time | 40 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy / Intermediate |
| Servings | 4 |
The Essential Ingredients for This Elegant Meal
This recipe uses a handful of simple, yet powerful ingredients to create its signature sweet, sour, and savory flavor profile.
- Pork Scallopini: These are simply thin cutlets of pork, often from the loin or tenderloin. Because they are so thin (about 1/4-inch thick), they cook incredibly fast, making them the perfect choice for a quick and elegant weeknight meal. They brown beautifully and stay wonderfully tender.
- Butternut Squash: The sweet and nutty star of our vegetable side dish. We roast it at a high heat to deeply caramelize its natural sugars, transforming it into bites of tender, sweet, and slightly crispy goodness.
- The Agrodolce Trio (Red Wine Vinegar, Sugar, Capers): This is the heart of our sweet-and-sour flavor profile. The red wine vinegar provides the bright, sour tang, the sugar provides the balancing sweetness, and the drained capers add a wonderful, briny, salty pop that cuts through the richness and makes the sauce so addictive.
- Celery and Red Onion: This crunchy, aromatic duo adds a savory backbone and a wonderful texture to the squash medley. The red onion also adds a beautiful touch of color.
- Fresh Herbs (Thyme & Basil): These two herbs play distinct roles. Earthy, slightly minty fresh thyme is cooked with both the pork and the vegetables to infuse them with flavor. Sweet, aromatic fresh basil is stirred in at the very end to provide a final burst of freshness.
Step-by-Step to a Perfect Pork Dinner
Follow these detailed steps to orchestrate this restaurant-quality meal. The key is to have your ingredients prepped and ready to go, as the final cooking steps move quickly.
Step 1: Roast the Butternut Squash
First, place a large, rimmed baking sheet in your oven and preheat the oven to a hot 450°F (230°C).
Pro Tip: Preheating the baking sheet is a chef’s trick that helps the squash start browning and caramelizing the moment it hits the pan, preventing it from steaming.
In a large bowl, toss the 1-inch cubes of butternut squash with 1 tablespoon of the olive oil, 1/2 teaspoon of kosher salt, and a few grinds of black pepper. Carefully remove the hot baking sheet from the oven and spread the seasoned squash in a single, even layer.
Roast for about 20 minutes, or until the squash is tender and nicely browned and caramelized on the bottom.
Step 2: Pan-Sear the Pork Scallopini
While the squash is roasting, you can cook the pork. Heat 1 tablespoon of olive oil in a large nonstick skillet over high heat.
Pat your pork scallopini dry with paper towels. Season the pork on both sides with salt, pepper, and 1 tablespoon of the chopped fresh thyme.
Carefully add 2 of the pork scallopini to the hot skillet. Cook, turning them once, until they are golden brown and just cooked through. Because they are so thin, this will only take about 3 minutes total (about 1.5 minutes per side).
Remove the cooked pork to a plate and cover it with foil to keep warm. Add 1 more tablespoon of olive oil to the skillet and repeat the process with the remaining 2 pieces of pork scallopini.
Step 3: Build the Sweet-and-Sour Vegetables
Do not wipe out the skillet! All those browned bits left from the pork are pure flavor. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil, the chopped celery, the chopped red onion, and 1/4 teaspoon of salt to the skillet.
Cook, stirring, for about 3 minutes, until the vegetables are crisp-tender.
Add the sliced garlic, the drained and rinsed capers, and the remaining 1 tablespoon of chopped thyme to the skillet. Continue to cook, stirring constantly, until the garlic is fragrant and golden, about 3 more minutes.
Step 4: Create the Agrodolce Glaze
Now for the magic. Add the roasted butternut squash from the oven to the skillet with the other vegetables.
Pour in the red wine vinegar, the sugar, and 1/4 cup of water. Cook, stirring gently to coat everything, until the liquid bubbles up and reduces into a thick glaze that is almost completely absorbed by the vegetables. This will only take 1 to 2 minutes.
Step 5: Finish and Serve
Turn off the heat. Season the vegetable mixture with more salt and pepper to your taste, and then stir in the fresh, chopped basil.
To serve, divide the sweet-and-sour squash and vegetables among four plates. Place a tender, golden-brown pork scallopini alongside the vegetables. Spoon any remaining glaze from the pan over the pork and vegetables. Serve immediately.
Incredible Pork with Sweet-and-Sour Squash
A flavorful one-pan meal featuring thin, pan-seared pork scallopini served with a sweet-and-sour butternut squash relish. Cubes of butternut squash are first roasted until tender and browned. In a skillet, the pork is quickly cooked and set aside. A tangy vegetable mixture is then created in the same pan with sautéed celery, red onion, garlic, and capers, deglazed with a red wine vinegar and sugar sauce to create an ‘agrodolce’ or sweet-and-sour flavor. The roasted squash is tossed in at the end, and the entire mixture is served with the pork.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Pan-Searing
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 5 cups 1-inch cubes peeled butternut squash (about 1 1/4 pounds)
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 stalks celery, chopped
- 1 red onion, chopped
- 4 (6-ounce) pork scallopini, pounded to 1/4 inch thick if necessary
- 2 tablespoons chopped fresh thyme
- 3 cloves garlic, sliced
- 2 tablespoons capers, drained and rinsed
- 1/4 cup red wine vinegar
- 3 tablespoons sugar
- 2 tablespoons chopped fresh basil
Instructions
- Place a baking sheet in the oven and preheat to 450°F.
- Roast the Squash: In a bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a few grinds of pepper. Carefully spread the squash in a single layer on the hot baking sheet. Roast for about 20 minutes, until the squash is tender and browned on the bottom.
- Cook the Pork: While the squash roasts, heat 1 tablespoon of olive oil in a large nonstick skillet over high heat. Season the pork scallopini with salt, pepper, and 1 tablespoon of fresh thyme.
- Working in batches, add 2 pork scallopini to the skillet and cook for about 3 minutes total, turning once, until browned and just cooked through. Transfer to a plate and cover to keep warm. Repeat with 1 more tablespoon of oil and the remaining pork.
- Make the Sweet-and-Sour Vegetables: Add the remaining 1 tablespoon of oil, the chopped celery, red onion, and 1/4 teaspoon of salt to the same skillet. Cook, stirring, for about 3 minutes until crisp-tender.
- Add the sliced garlic, capers, and the remaining 1 tablespoon of thyme. Cook for about 3 more minutes, stirring, until the garlic is golden.
- Add the roasted squash to the skillet, along with the vinegar, sugar, and 1/4 cup of water. Cook for 1 to 2 minutes until the liquid is almost completely absorbed, creating a glaze.
- Season the vegetable mixture with salt and pepper and stir in the fresh basil.
- Divide the pork and the sweet-and-sour vegetables among four plates to serve.
Notes
- Preheating the baking sheet is a key step that helps the butternut squash to brown and caramelize nicely.
- Cooking the pork in batches prevents overcrowding the pan and ensures a proper sear rather than steaming the meat.
- The entire pan sauce and vegetable mixture is made in the same skillet used to cook the pork, incorporating all the flavorful browned bits (fond).
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550-650
- Sugar: 20-28 g
- Sodium: 700-900 mg
- Fat: 25-35 g
- Saturated Fat: 5-8 g
- Trans Fat: 0 g
- Carbohydrates: 35-45 g
- Fiber: 8-10 g
- Protein: 35-45 g
- Cholesterol: 100-130 mg
Storage and Make-Ahead Tips
This dish comes together quickly, but you can prep some components to make it even faster.
- Make-Ahead: You can peel and cube the butternut squash up to 2 days in advance and store it in an airtight container in the refrigerator. The pork can be pounded thin ahead of time as well.
- Storage: While the pork is best eaten fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sweet-and-sour vegetables will also keep well.
- Reheating: Reheat the pork and vegetables gently in a covered skillet over low heat with a splash of water or chicken broth to prevent them from drying out.
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Creative Recipe Variations
This delicious agrodolce method is a fantastic template for other proteins and flavors.
- Use Chicken or Veal Scallopini: This classic Italian preparation is perfect for other thin meat cutlets. Simply substitute the pork with thinly pounded chicken breasts or traditional veal scallopini.
- Try a Different Vinegar: Experiment with the sweet-and-sour profile by using a different vinegar. A good quality balsamic vinegar would add a deeper, sweeter flavor, while apple cider vinegar would provide a fruitier tang that also pairs beautifully with pork and squash.
- Add Golden Raisins or Pine Nuts: For a classic Sicilian agrodolce touch, add 1/4 cup of golden raisins to the skillet along with the vinegar and sugar. They will plump up in the sauce and add another layer of sweetness. A sprinkle of toasted pine nuts at the end would also add a wonderful, buttery crunch.
Enjoy Your Elegant Weeknight Feast!
You’ve just created a stunning, restaurant-quality meal that is bursting with a complex and delightful balance of sweet, sour, savory, and briny flavors. This Pork with Sweet-and-Sour Squash is a perfect example of how a few smart techniques and simple ingredients can be transformed into an elegant and impressive dinner, any night of the week.
We hope this dish brings a taste of Italian sunshine to your dinner table!
If you loved making this recipe, please leave a comment below or share it with a friend who appreciates a quick and sophisticated meal!
Frequently Asked Questions (FAQs)
Q1: What is pork scallopini, and where do I find it?
“Scallopini” is the Italian term for thin, boneless slices of meat. You can often find pork cutlets already sliced thin at the butcher counter. If you can only find thicker (about 1/2-inch) boneless pork chops, you can easily make your own scallopini by placing them between two sheets of plastic wrap and gently pounding them to an even 1/4-inch thickness with a meat mallet or a heavy skillet.
Q2: What does “agrodolce” mean?
Agrodolce is an Italian word that literally translates to “sour-sweet” (agro for sour, dolce for sweet). It refers to a traditional sweet-and-sour sauce made by reducing vinegar and a sweetener (like sugar or honey). It’s often enhanced with other ingredients like capers, raisins, or nuts and is a classic way to prepare vegetables or meats.
Q3: What’s the easiest way to peel and cube a butternut squash?
Butternut squash has tough skin. The easiest way to handle it is to first pierce it a few times with a fork and microwave it for 2-3 minutes to slightly soften the skin. Then, use a sharp vegetable peeler or a knife to remove the peel. Once peeled, slice off the top and bottom, cut the squash in half where the thin neck meets the round base, and then proceed to chop it into cubes.
Q4: Can I use a different kind of squash?
Yes. While butternut squash is ideal for its sweet flavor and firm texture, this recipe would also work well with other firm winter squashes like kabocha squash or even sweet potatoes. You may need to adjust the roasting time slightly.
Q5: Why do I need to preheat the baking sheet?
Preheating the baking sheet is a professional kitchen trick that gives your vegetables a head start on browning. When the cold, oiled vegetables hit the hot metal surface, they begin to sear and caramelize immediately. This helps to create a much better color and texture than if you were to place them on a cold pan.