Pork Chops with Maple Apple Acorn Squash
This was a really nice recipe! My boyfriend cooked dinner this night and kind of got a little ahead of the recipe at one point, so we had the sliced onions added to the squash instead of on the pork. But, I will say it still tasted great!! So honestly you can add them to either portion of the dish with no problem! They sweetened up very nicely with the cinnamon and apples.
What I loved about this is that it just tasted so much like fall to me! The acorn squash, onion and apples were fresh locally grown from a farm down the street from us. I love that place and am going to be so sad when we start getting frost and they have no more veggies!! Ah well, we are thoroughly enjoying it while it lasts!!
Anyway, this recipe is really easy and wonderful! :) (found it on the Whole Foods website FYI) We did microwave the halved squash until fork tender for the first part, to cook them quicker.
Pork Chops with Maple Apple Acorn Squash
Gluten-Free
Ingredients
2 medium acorn squash
2 cups chopped tart apple (about 2 medium)
3 tablespoons sweet cream butter, melted (we used regular unsalted)
1/4 cup maple syrup
1 teaspoon ground cinnamon
3 tablespoons extra virgin olive oil
6 (about 1 pound) thin-sliced boneless pork chops, seasoned with salt and pepper
1 yellow onion, peeled and cut into thin slices
1 tablespoon fresh thyme (we used dried)
Cut squash in half, top to bottom; remove pulp. Place cut side down in shallow baking pan. Bake at 350 for 35 minutes*. Combine apple, butter, maple syrup and cinnamon; fill squash with mixture. Continue baking 25 minutes or until acorn squash is tender. When the squash is almost done, heat oil in a large skillet and brown chops about 3 minutes per side. Remove and keep warm, add onions and thyme to pan and saute 10 minutes until soft and golden brown. Serve over pork chops alongside stuffed squash.
* Or microwave squash halves until fork tender.