Seared pork chops and pesto with mashed squash recipe

Ingredients

• 1 butternut squash (about 1½ pounds), cut into 1-inch pieces
• 2 tablespoons unsalted butter
• Kosher salt and black pepper
• 4 bone-in pork chops (1 inch thick; about 2½ pounds total)
• 1 teaspoon ground coriander
• 2 tablespoons olive oil
• Prepared pesto, for serving

1. Steam the squash until tender, 12 to 15 minutes; mash with the butter. Season with ¼ teaspoon each salt and pepper.
2. Season the pork chops with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook in the oil in a large skillet over medium-high heat for 6 to 8 minutes per side.
3. Serve with the squash and pesto.