Pork Chops With Maple Apple Acorn Squash Recipes

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.

PORK WITH SQUASH AND APPLES

Steps:

• Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
• Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
• Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
• Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

PORK CHOPS WITH MAPLE APPLE ACORN SQUASH

Steps:

• Heat the oven to 350°F.
• Cut each squash in half lengthwise and scoop out the seeds. Place cut side down on an oiled roasting pan or baking sheet and place in heated oven for about 30 minutes.
• Melt 3 tablespoons butter in a small saucepan. Add diced apple, 1 teaspoon ground cinnamon and ¼ cup maple syrup and cook until apples are soft.
• When the squash has cooked for 30 minutes, remove the pan from the oven, turn the squash cut-side up, and fill each cavity with equal part of the apple saute. Return pan to oven for 25 minutes to continue roasting.
• Heat 2 tablespoons olive oil in a frying pan over medium high heat. Add the pork chops and cook about 3 minutes per side, until the internal temperature of the pork is about 160°-165°F. Move the pork to a plate and cover with foil.
• Add 1 tablespoon butter to the frying pan. When butter is melted, stir in the sliced onions, scraping up any bits of pork that may have stuck to the bottom of the pan. Cook for 10 minutes,stirring frequently. If the onions are cooking too quickly, turn the heat to medium.
• Add the kale to the onions and cook for another 8-10 minutes until soft.
• Serve the pork topped with the onion/kale saute accompanied by a side of acorn squash.

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.

SAGE AND MAPLE ROASTED PORK AND SQUASH

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops and squash in pan. Sprinkle squash and both sides of pork chops with seasoned salt, sage and garlic powder; rub with fingers to distribute evenly.
• In small bowl, mix maple syrup and butter. Brush about half of mixture over pork and squash. Cover pan with foil.
• Bake 40 minutes. Turn pork chops over. Brush pork and squash with maple mixture. Bake uncovered 10 to 15 minutes longer or until pork is no longer pink and squash is tender.

PRESSURE COOKER PORK CHOPS AND ACORN SQUASH

Steps:

• Place pork chops in a 6-qt. electric pressure cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°.