Prep time: 15 minutes
Total time: 60 minutes

Shopping List

• 2 small acorn squash
• 2 tart apples such as Pippin or Granny Smith
• 1 lemon, preferably organic
• 1 shallot
• 1 bunch chives
• 4 thick cut bone-in pork chops
• 1 fresh, crusty loaf whole grain bread

Pantry Items

• Bay leaves
• Black pepper
• Canola oil
• Ground allspice
• Sea salt
• Unsalted butter

Tools

• 9X13 baking dish
• Bread knife
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Tongs
• Vegetable Peeler
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  Try a nice Anjou with this – you’ll enjoy it!
• Dessert:  NoTakeOut Apple and Pear Crumble

Game Plan:

• When you walk in the door
  • Don’t refrigerate the pork
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine – pour yourself a glass – this one will take a few minutes to open up, but you’ll find Anjou nice and friendly
• Prep
  • Bring a small pan of water to a boil (or if you have an electric kettle, boil some water in it).
  • Rinse the squash. Cut a thin slice from each end of the squash, then cut each in half, crosswise, and scoop out the seeds.  Put the squash in the baking dish, cut side down, and pour about ½ cup boiling water around it.  Drop 2 bay leaves in the water and even if the oven isn’t quite to temperature, put the squash in.
  • Core and peel the apples.  Take out the center core with the seeds.  Dice the apples.
  • Peel and mince the shallot.
  • Melt 2 tbsps. butter.
  • Make several cuts in the fat that goes around the outside of the pork, to keep the chops from curling.
• Start Cooking
  • Put the apples in a bowl and toss with the shallot and the melted butter.
  • Zest half the lemon and add it to the apples.  Mix, and season the mixture with salt and pepper.  Toss and reserve.
  • Set the table and relax.  You’ve got some time while the squash bakes.
  • After the squash has been in the oven for 20 minutes, take it out, and turn over the halves.
  • Season the squash with salt and pepper inside, and a generous sprinkling of allspice.
  • Put an equal amount of apple mixture in each of the hollows of the squash, and put the squash back in the oven for at least 15 minutes.
  • Put 2 tbsps. oil in the skillet over medium heat.  When the oil is very hot, but not smoking, add the pork chops and season with salt and pepper.
  • Brown them on one side, which should take about 3 minutes.  Turn, season with salt and pepper and brown the other side.
  • While the pork chops are finishing up, mince all of the chives.
  • Sprinkle two-thirds of the chives over the pork chops.  Turn the chops again and stir the chives around in the pan as much as you can.
  • The pork chops should be cooked.  Cut into one.  If it is mostly opaque with some pink in the center, it’s perfect.  If they need more cooking, just leave them in the pan a few moments longer.
  • Check the squash by poking a knife right down the center – it should be tender through.
  • Remove the squash from the oven and sprinkle each piece with the remaining chives.
  • Slice the bread, and take it to the table with the wine.
  • Put the pork chops on a platter, and drizzle them with any pan juices.  Surround them with the squash and take everything to the table!

Wow that was fast, let’s eat!

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