Baked Pork Chops With Butternut Squash And Apple

Honeycrisp apples, butternut squash, cider vinegar and herbs – it doesn’t get much more “fall” than that.

I’m proud to say this is my very first pork chop recipe – not just on the blog, but the first time I’ve EVER made pork chops in my life. Cooking meat is always my husband’s job, but you would think I had grown up in a boucherie judging by the way this dish turned out!

Baking the chops on a bed of fall squash and apples keeps the pork incredibly juicy. The meat soaks up the flavor like a sponge. It also makes for a stunning and colorful presentation!

  

This recipe was inspired by a dish I found in Boston.com. I hope you’re enjoying all the flavors of fall!

INGREDIENTS
For Pork:
2 boneless loin chops
1 teaspoon crushed rosemary
1 teaspoon chopped thyme
1 teaspoon garlic powder
salt and pepper
2 tablespoons olive oil
1/2 cup chicken stock

For Squash/Apple
1 small butternut squash, seeded and cubed
1 honeycrisp apple, cored, peeled and cubed
2 teaspoons apple cider vinegar
2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon crushed rosemary
salt and pepper

PREP
1. Pre-heat oven to 450 degrees.

2. Sprinkle the pork on both sides with salt, pepper, rosemary, thyme and garlic powder.

3. In a large skillet, heat the olive oil over medium-high heat. When it is hot, brown the chops for 3 minutes on each side, turning once. Remove the pork chops from the skillet and turn the heat down to medium-low.

4. Once the oil has cooled slightly, pour stock into the skillet and stir to deglaze the pan.

4. In a baking dish, toss the cubed squash and apples, apple cider vinegar, brown sugar, cinnamon, salt, pepper, and rosemary. Pour the stock mixture on top. Set the chops on the vegetables and cover dish with aluminum foil.

5. Bake for 30 minutes until squash is tender and a meat thermometer registers 150 degrees.

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