Pork Chops Acorn Squash Recipes

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.

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 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.

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.