New Recipe Saturday: Cinnamon-Apple Pork Chops with Maple Glazed Acorn Squash

I found this recipe on the Taste of Home website and not only is it delicious, but low calorie (1 pork chop, 2/3 cup apple topping, and ½ squash is only 567 calories!). This meal is simple to put together and the cinnamon-apple topping is phenomenal. The sweetness of the topping with the tartness of the apples … Mmmm! And this is a topping that you can put on other things as well – warm pound cake with ice cream for one! Use your imagination.

Ingredients – Pork Chops:
➢ 4 boneless pork chops
➢ 2 tablespoons butter
➢ 3 tablespoons brown sugar
➢ 1 teaspoon ground cinnamon
➢ 1/2 teaspoon ground nutmeg
➢ 1/4 teaspoon salt
➢ 4 medium tart apples, thinly sliced (we used Granny Smiths)
➢ 2 tablespoons chopped pecans

Ingredients – Acorn Squash:
➢ 1 medium acorn squash, halved
➢ 1-1/2 cups water
➢ 1/4 cup maple syrup
➢ 2 tablespoons brown sugar
➢ 1/2 teaspoon ground cinnamon
➢ 1/4 teaspoon ground ginger
➢ 1/4 teaspoon salt

Let’s cook! First you need to prepare the acorn squash. Cut it in half lengthwise, scoop out and discard the seeds and surrounding pulp. Place cut side down in baking dish with water. Bake uncovered 350F for 45 minutes. While it is cooking, combine the syrup, brown sugar, cinnamon, ginger and salt. When the squash is finished cooking, drain the water from the pan and turn squash cut side up, pour the syrup topping into the halves. Bake uncovered for 10 minutes until glaze is heated through.

Moving on to the chops… In a large skillet over medium heat, cook pork chops in 1 tablespoon melted butter for 4-5 minutes on each side or until done. While they are cooking, in a small bowl combine the brown sugar, cinnamon, nutmeg and salt. When the chops are done, remove and place in a foil wrap to keep warm (but don’t seal – you don’t want the chops to sweat). Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender.

Easy, right? Let's check it out.