Pork Chops with Apples and Acorn Squash
The sweet and the heat make this an intensely satisfying dish.
Yield: 2 servings.
- Preheat the oven to 375° F.
- Season
with
and dredge though
- Heat over a medium high heat in an oven-proof frying pan:
1 |
T |
olive oil |
1 |
T |
butter |
|
|
pinch of red pepper flakes |
- Sear the chops (about two minutes a side).
- Remove the chops from the pan.
- Deglaze the pan with
1/4 |
cup |
rum |
3/4 |
cup |
apple cider |
and let liquid cook down to about half.
and cook until soft.
1 |
|
apple, peeled and sliced |
|
1-1/2 lb |
acorn squash, pre-cooked, peeled, and sliced |
1 |
|
clove garlic, minced |
and let cook for two minutes.
1/4 |
cup |
maple syrup |
1 |
tsp |
fresh rosemary |
1/2 |
tsp |
dried sage |
|
|
salt and pepper to taste |
- Return the pork chops to the pan and put the pan in the oven. Bake for about 15 minutes (or until internal temperature is 145° F).
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