PORK CHOPS WITH ACORN SQUASH
Makes: 6 servings
Preparation time: 15 minutes
Cooking time: about 1 hour
- 1/3 cup flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon pepper
- 2 tablespoons butter, divided
- 6 pork loin chops (1/2 inch thick)
- 1 medium acorn squash, cut into 6 rounds
- 2 tablespoons light brown sugar
- 1 1/2 cups pear nectar
- 2 teaspoons Worcestershire sauce
Heat oven to 350 degrees. Combine flour, salt, allspice, ginger and pepper; reserve 2 tablespoons. Melt 1 tablespoon butter in a large nonstick skillet on medium. Coat each chop in flour mixture, shaking off excess flour; cook 2 minutes on each side or until browned. Arrange chops in a 9-by-13-inch baking dish. Top each chop with 1 slice squash.
To the skillet, add remaining butter. Stir in reserved 2 tablespoons flour mixture and the brown sugar. Mix nectar with Worcestershire sauce. Gradually add nectar mixture to skillet. Cook and stir until thickened. Pour over chops; cover and bake 1 hour or until chops are tender.
Per serving: 345 calories, 30 grams protein, 14 grams fat (35 percent calories from fat), 5.9 grams saturated fat, 26 grams carbohydrate, 90 milligrams cholesterol, 236 milligrams sodium, 2 grams fiber.