Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ tsp. Hy-Vee salt, divided | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 4 tbsp. Hy-Vee flour, divided | ||
| 6 (6 oz each) pork chops | ||
| 1 tbsp. Hy-Vee vegetable oil | ||
| 1 acorn squash, halved, seeded, peeled, sliced in 1/8-inch thick slices, divided | ||
| 2 Granny Smith apples, seeded, sliced, divided | ||
| 2 tbsp. Hy-Vee butter | ||
| ¼ tsp. Hy-Vee ground ginger | ||
| ⅛ tsp. Hy-Vee thyme | ||
| 1 c. Hy-Vee apple juice | ||
| ½ medium onion, finely chopped | ||
| ½ tsp. Hy-Vee cinnamon |
Directions
- Preheat oven to 350 degrees.
- Stir together 1 teaspoon salt, pepper and 2 tablespoons flour. Rub flour mixture onto both sides of pork chops. Discard remaining flour mixture. In a large skillet, brown chops on both sides in oil.
- In a 9-by-13-inch baking dish, layer 1/2 squash slices and 1/2 apple slices. Top with pork chops. Top with remaining squash and apples.
- In the same large skillet, melt butter over medium heat. Stir in remaining 2 tablespoons flour, 1/4 teaspoon salt, ginger and thyme. Cook for 3 minutes. Whisk in apple juice. Continue to cook until slightly thickened, stirring frequently. Stir in onion. Pour over squash.
- Cover and bake for 45 minutes or until squash is tender and pork is no longer pink.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 115mg
- Sodium: 590mg
- Total Carbohydrates: 25g
- Protein: 34g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 50%
0%
Iron 15%
0%
Calcium 6%