Fall Pork Chops And Acorn Squash Recipes

PORK CHOPS & ACORN SQUASH

Steps:

• Place pork chops in a 5-qt. slow cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Cook, covered, on low 4-6 hours or until pork is tender.

FALL PORK DINNER (COOKING FOR 2)

Steps:

• Heat oven to 350°F. In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut apple into chunks.
• In shallow dish, stir together Bisquick® mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
• Place pork in ungreased 8-inch square or 11x7-inch (2-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in center.

FALL PORK CHOPS AND ACORN SQUASH

Steps:

• Cut squash in half, remove seeds and strings. Slice each half into 8 slices. Set aside.
• Heat oil in pan and quickly brown pork chops on both sides. Remove from pan and set aside.
• Mix together remaining ingredients, except peas.
• In same pan pork chops were browned, place half of sliced squash. Place chops on top. Add remaining squash. Pour liquid over all and bring to boil. Turn heat to low and cover. Cook until pork and squash are tender, approximately 30 minutes. Remove from pan and keep warm.
• Place frozen peas in pan, cover and cook for about 5 minutes or until tender.
• Plate rice of choice on 4 plates. Top with pork chops and squash. Divide peas among plates.
• Pour cooking liquid over all and serve.

GLAZED PORK CHOPS WITH SQUASH

Steps:

• Place squash on microwaveable plate. Microwave on HIGH 10 min. or until tender, rotating plate after 5 min. Cut squash into thin wedges.
• Mix dressing, water and ginger. Cook chops in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side. Move chops to one side of skillet. Reduce heat to medium-low; add dressing mixture to skillet. Turn chops to evenly coat both sides of each with dressing mixture; cover. Simmer 2 min.; turn chops.
• Add squash to skillet; turn to evenly coat both sides of each wedge with dressing mixture. Simmer, covered, 4 min. or until dressing mixture is thickened and chops are done (145°F). Let stand 3 min.
• Serve chops and squash topped with dressing mixture.

SPICED PORK CHOPS, SQUASH AND APPLES

Steps:

• In 13 x 9-inch baking pan, place pork chops in one half of pan. Arrange apple quarters and squash wedges in other half of pan.
• In a small bowl, combine apple juice, maple syrup, cinnamon and nutmeg; pour over chops, apples and squash.
• (If freezing, freeze meat/veggies and sauce separately. Thaw when ready to bake, then continue steps below).
• Cover pan with aluminum foil wrap and bake at 350 degrees for 1 hour.
• Remove foil and baste with pan juices. Bake uncovered for another 15 minutes.
• Serve with cooked brown rice.

PORK CHOPS WITH ACORN SQUASH RECIPE

Steps:

• Heat oven to 350 degrees. Combine flour, salt, allspice, ginger and pepper; reserve 2 tablespoons. Melt 1 tablespoon butter in a large nonstick skillet on medium. Coat each chop in flour mixture, shaking off excess flour; cook 2 minutes on each side or until browned. Arrange chops in a 9-by-13-inch baking dish. Top each chop with 1 slice squash. To the skillet, add remaining butter. Stir in reserved 2 tablespoons flour mixture and the brown sugar. Mix nectar with Worcestershire sauce. Gradually add nectar mixture to skillet. Cook and stir until thickened. Pour over chops; cover and bake 1 hour or until chops are tender. Per serving: 345 calories, 30 grams protein, 14 grams fat (35 percent calories from fat), 5.9 grams saturated fat, 26 grams carbohydrate, 90 milligrams cholesterol, 236 milligrams sodium, 2 grams fiber.