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Pork Chops with Maple Apple Acorn Squash

A great meal featuring pork chops and acorn squash

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 4 people
Course: Main Course
Cuisine: American

Ingredients

  • 2 medium acorn squash
  • 2 cups Granny Smith apples diced, other tart apples work too
  • 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 lacinto kale shredded
  • ¼ teaspoon salt fine sea
  • ¼ teaspoon black pepper freshly ground

Instructions

    Cup of Yum
  1. Heat the oven to 350°F.
  2. 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.
  3. 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.   
  4. 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.
  5. 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.
  6. 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. 
  7. Add the kale to the onions and cook for another 8-10 minutes until soft.
  8. Serve the pork topped with the onion/kale saute and a side of acorn squash.