Vermont Pork Chops with Squash and Raisins |
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Ingredients6 pork loin chops, cut 1/2-inch thick
1/3 cup flour
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground ginger
Dash black pepper
1 medium acorn squash, cut into 6 round slices
1/4 cup butter or margarine, divided
2 tbsp packed brown sugar
1 1/2 cups pear nectar
1 large pear, sliced thinly or chopped
1/3 cup raisins
Maple syrup, if desired
1/3 cup flour
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground ginger
Dash black pepper
1 medium acorn squash, cut into 6 round slices
1/4 cup butter or margarine, divided
2 tbsp packed brown sugar
1 1/2 cups pear nectar
1 large pear, sliced thinly or chopped
1/3 cup raisins
Maple syrup, if desired
ProceduresCombine flour and seasonings; reserve 2 tbsp. Melt 2 tbsp butter in large skillet. Dip each pork chop in flour mixture; brown over medium-high heat.
Arrange pork chops in 13x9-inch baking dish. Top each pork chop with 1 slice squash. To drippings in skillet, add remaining 2 tbsp butter.
Stir in reserved 2 tbsp 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 pork chops are very tender. Drizzle with maple syrup, if desired.
Arrange pork chops in 13x9-inch baking dish. Top each pork chop with 1 slice squash. To drippings in skillet, add remaining 2 tbsp butter.
Stir in reserved 2 tbsp 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 pork chops are very tender. Drizzle with maple syrup, if desired.
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