Pork Chops with Apples and Acorn Squash

The sweet and the heat make this an intensely satisfying dish.

 

Yield: 2 servings.

  1. Preheat the oven to 375° F.
  2. Season

2

pork chops

with



salt and pepper

and dredge though



flour

  1. Heat over a medium high heat in an oven-proof frying pan:

1
T
olive oil
1
T
butter


pinch of red pepper flakes

  1. Sear the chops (about two minutes a side).
  2. Remove the chops from the pan.
  3. Deglaze the pan with

1/4
cup
rum
3/4
cup
apple cider

and let liquid cook down to about half.

  1. Add

2

shallots, chopped

and cook until soft.

  1. Add

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. Stir in

1/4
cup
maple syrup
1
tsp
fresh rosemary
1/2
tsp
dried sage


salt and pepper to taste

  1. 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).

 

Top of Page