Butternut squash soup is one of the great things about being alive. Especially when you've got a recipe like the one hiding in my recipe box (let's just say, bacon is involved). But when I came into 2 big squashes a few days ago, I challenged myself to find new things to do besides just roasting them or turning them into soup. Friday was the vegetarian version. Today is for Mr. Improv, who for all his love of veggies, loves his meat, too.
4 boneless pork loin chops
1 large butternut squash, peeled & seeded, in 1 inch cubes
1 T cooking oil
2 apples, in 1/2 inch chunks
1 T brown sugar
1/2 t nutmeg
1/2 t thyme
1/2 t sea salt
1/2 t cider vinegar
1/2 t lemon juice
1 T water
1. Heat oil in an iron skillet over high heat. Preheat oven to 325.
2. Brown pork chops in skillet until golden, about 4 minutes per side. Remove to a 13x9 baking dish.
3. Brown cubes of butternut squash until golden, about 4 minutes, stirring once or twice.
4. Arrange squash & apples among pork chops in 13x9.
5. In a small bowl, combine remaining ingredients. Drizzle over pork, squash, and apples, spreading evenly.
6. Bake, covered, for 45 minutes or until pork chops are soft to the touch (for 1 inch thick chops - less time for thinner chops).
7. To serve, place pork chop on plate and top with squash, apples, and pan juices.
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