Vermont Pork Chops with Squash

Name: Vermont Pork Chops with Squash
Total time: 5400 s
Yield: 6 servings
Ingredients: 6 pork chops 1/2-inch thick; 1/3 cup flour; 1/2 teaspoon salt; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1 dash black pepper; 1 acorn squash medium, cut into 6 round slices; 1/4 cup butter divided; 2 tablespoons brown sugar; 1 1/2 cups pear nectar; 1 pear large, sliced thinly or chopped; 1/3 cup raisins; maple syrup if desired

Pork

13Ingredients

┅Calories

90Minutes

Ingredients

servings:

6 pork chops (1/2-inch thick)
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1 dash black pepper
1 acorn squash (medium, cut into 6 round slices)
1/4 cup butter (divided)
2 tablespoons brown sugar
1 1/2 cups pear nectar
1 pear (large, sliced thinly or chopped)
1/3 cup raisins
maple syrup (if desired)

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Directions

Combine flour and seasonings; reserve 2 tablespoons. Melt 2 tablespoons butter in large skillet. Coat each pork chop in flour mixture; brown over medium-high heat about 2 minutes per side. Arrange pork chops in 13x9-inch baking dish. Top each pork chop with 1 slice squash.
To the skillet that chops were in, add remaining 2 tablespoons butter. Stir in reserved 2 tablespoons flour mixture and brown sugar. Gradually add pear nectar. Cook and stir until thickened. Stir in pear and raisins; simmer 5 minutes. Pour over pork chops, cover. Bake at 350 degrees F for 1 hour, until internal temperature on a thermometer reads 160 degrees F. Drizzle with maple syrup if desired.

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