Vermont Pork Chops with Squash
Create a tasty fall tradition with these baked chops. Serve with apple salad and baked sweet potatoes.
6 pork loin chops, 1/2-inch thick
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Dash black pepper
1 medium acorn squash, cut into 6 round slices
1/4 cup butter - divided use
2 tablespoons brown sugar
1 1/2 cups pear nectar
1 large pear, sliced thinly or chopped
1/3 cup raisins
Maple syrup, if desired
- Combine flour and seasonings; reserve 2 tablespoons.
- Melt 2 tablespoons butter in large skillet. Coat each pork chop in flour mixture; brown over medium-high heat. Arrange pork chops in 13x9-inch baking dish. Top each pork chop with 1 slice squash.
- To the skillet that chops were in, add remaining 2 tablespoons butter. Stir in reserved 2 tablespoons flour mixture and brown sugar. Gradually add pear nectar. Cook and stir until thickened. Stir in pear and raisins; simmer 5 minutes. Pour over pork chops, cover.
- Bake at 350°F (175°C) for 1 hour, until chops are very tender. Drizzle with maple syrup if desired.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.