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Pork Chops with Maple Apple Acorn Squash

Serves 4
Time 1 hr 30 min
Reminiscent of the classic pork chops and apple sauce, this sweet and savory dish is sure to warm you on a cool fall night. Substitute a mild oil for the butter to make this recipe dairy-free.
Ingredients
  • 2 medium acorn squash
  • 2 cups chopped tart apple (about 2 medium)
  • 3 tablespoons unsalted butter melted
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 2 tablespoons extra-virgin olive oil
  • 6 (about 1 pound) thin-sliced boneless pork chops
  • 1 yellow onion thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

Preheat the oven to 350°F. Cut squash in half lengthwise and remove pulp. Place cut side down in a shallow baking pan. Bake until slightly softened, about 35 minutes. In a small bowl, combine apple, butter, maple syrup and cinnamon; fill squash with mixture. Continue baking, filled-side up, until the squash is tender, about 25 minutes.

Meanwhile, heat oil in a skillet over medium-high heat. Season the pork with salt and pepper and cook until browned and cooked through, about 3 minutes per side. Remove to a plate, and add onion and thyme to the pan and cook until onions are soft and golden brown, about 10 minutes. Serve over pork chops alongside stuffed squash.

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.
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  • 2 medium acorn squash
  • 2 cups chopped tart apple (about 2 medium)
  • 3 tablespoons unsalted butter melted
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 2 tablespoons extra-virgin olive oil
  • 6 (about 1 pound) thin-sliced boneless pork chops
  • 1 yellow onion thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper