Pork Chops with Maple Apple Acorn Squash

Pork Chops with Maple Apple Acorn Squash

Serves 4

  • 2 medium acorn squash
  • 2 cups chopped tart apple (about 2 medium)
  • 3 tablespoons 3 tablespoons butter, melted
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 3 tablespoons extra virgin olive oil
  • 6 (about 1 pound) thin-sliced boneless pork chops, seasoned with salt and pepper
  • 1 yellow onion, peeled and cut into thin slices
  • 1 tablespoon chopped thyme
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Cut squash in half lengthwise and remove pulp. Place cut side down in a shallow baking pan. Bake at 350°F for 35 minutes. Alternatively, microwave squash halves until fork tender. Combine apple, butter, maple syrup and cinnamon; fill squash with mixture. Continue baking 25 minutes or until acorn squash is tender. When the squash is almost done, heat oil in a large skillet and brown chops about 3 minutes per side until cooked through. Remove and keep warm, add onion and thyme to the pan and sauté 8 to 10 minutes until soft and golden brown. Serve over pork chops alongside stuffed squash.

Nutritional Info: 
Per Serving:570 calories (240 from fat), 27g total fat, 9g saturated fat, 130mg cholesterol, 85mg sodium, 48g carbohydrate (6g dietary fiber, 24g sugar), 37g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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