Vermont Pork Chops with Squash

Pork
Vermont Pork Chops with Squash
13
90

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 pears (large, sliced thinly or chopped)
  • 1/3 cup raisins
  • maple syrup (if desired)

Directions

  1. 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.
  2. 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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