Pair pork chops with roasted apples and caramelized squash, along with herbs and a splash of apple cider vinegar. Serve with egg noodles or red potatoes.
|4||thick center-cut pork loin chops or boneless loin chops (about 3 pounds total)|
|Salt and pepper, to taste|
|2||teaspoons chopped fresh rosemary|
|1||teaspoon chopped fresh thyme|
|2||tablespoons olive oil|
|2||cloves garlic, thinly sliced|
|2||shallots, thinly sliced|
|1/2||cup chicken stock|
|1||medium butternut squash, seeded and cut into 1-inch cubes|
|2||Cortland, Fuji, or other baking apples (see list), cored and sliced|
|2||teaspoons apple cider vinegar|
|2||tablespoons brown sugar|
|Olive oil (for sprinkling)|
2. Sprinkle the pork on both sides with salt, pepper, 1 teaspoon of the rosemary, and thyme. In a large skillet, heat the olive oil over medium-high heat. When it is hot, brown the chops for 3 minutes on a side, turning once. Add the garlic and shallots and cook 1 minute more. Remove the pork chops from the skillet.
3. Pour the stock into the skillet and cook, stirring, to deglaze the pan.
4. In a large bowl, toss the squash, apples, apple cider vinegar, brown sugar, salt, pepper, and the remaining 1 teaspoon rosemary. Transfer to the baking dish and sprinkle with oil. Pour the stock mixture on top. Set the chops on the vegetables.
5. Bake the chops for 30 minutes or until a meat thermometer inserted into the thickest part of the chops registers 150 degrees and the squash is tender when pierced with a skewer. Kaitlyn Siner