Pork Chops with Maple Apple Acorn Squash
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Unrated
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Pork Chops with Maple Apple Acorn Squash
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A great meal featuring pork chops and acorn squash
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Ingredients
- 2 medium acorn squash
- 2 cups apple diced, other tart apples work too, Granny Smith variety
- 4 tablespoons butter unsalted, melted
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- 2 tablespoons olive oil extra virgin
- 4 pork chops thin sliced, boneless, about 1 pound
- 1 yellow onion thinly sliced
- 1 bunch kale shredded, lacinto variety
- ¼ teaspoon salt fine sea
- ¼ teaspoon black pepper freshly ground
Instructions
- 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 the 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 the 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 an 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 for 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 of 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 and a side of acorn squash.
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