get cooking!

I have not cooked in days … for more than a week actually!

Between the craft class, eating out, friends’ parties, cooking classes, ordering in and my birthday – I just haven’t had time.

What could be better to get back into the swing than the combination of pork chops, maple syrup, squash and apples?

Note: You may notice that I only cooked 2 pork chops, but the recipe really and truly is for four chops.

Pork Chops with Maple Roasted Butternut Squash, Onions and Apples

4 thick center-cut pork loin chops (bone-in or boneless)
Salt and freshly ground black pepper
1 teaspoon Italian seasoning
2 tablespoons olive oil
1 small onion, peeled and thinly sliced
3 garlic cloves, peeled and minced
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons maple syrup
1 cup chicken broth
2 granny smith apples
2 teaspoons apple cider vinegar
6  fresh rosemary sprigs, divided
6 fresh thyme sprigs, divided

Preheat the oven to 450 degrees. Season the pork chops on both sides with salt, pepper, and Italian seasoning.

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. Remove to a plate.

Add the onions and garlic to the skillet, season with salt and pepper, and sauté for 3 or 4 minutes.

Add the squash cubes and sauté for another 5 minutes.

Add the maple syrup and the broth to the skillet and cook, stirring for a couple of minutes, to deglaze the pan.

Transfer the squash mixture to a 9 x 13-inch baking dish. Roast in preheated oven for 15 minutes.

While the squash roasts, core the apples and cut them into 1-inch cubes. Mince 2 of the rosemary sprigs and two of the thyme sprigs.

Remove squash from oven and add the apples, cider vinegar, plus the minced rosemary, and thyme. Place the chops on top, along with any juices that accumulated on the plate.

Return to the oven and roast for another 12 to 15 minutes or until an instant-read meat thermometer inserted into the thickest part of the chops (but not touching the bone) registers 150 degrees and the squash is tender when pierced with a fork.

I found that when my chops were done and the squash was tender, I still wanted the squash to be a little more caramelized. I removed the chops and let them rest while returning the pan to the oven for about 5 more minutes.

Serve with the remaining rosemary and thyme sprigs as garnish.

Serves 4