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Pork Chops, Butternut Squash and Apple Stuffing Recipe

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This recipe for Pork Chops, Butternut Squash and Apple Stuffing is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups diced butternut squash (1/4” dice)
1 cup diced celery (1/4” dice)
1 cup diced Granny Smith apples (1/4” dice)
6 tablespoons olive oil
1 large shallot, finely diced
1 ½ teaspoon minced garlic
2 teaspoons chopped fresh thyme
1 ¼ cups bread crumbs, toasted
4 double cut in bone chops, 1 1/2” thick
1 Yellow onion, cut into ½” dice
1 granny smith apple peeled, cored and cut into ½’ dice
1 tablespoons flour
2 tablespoons chicken demiglace
1 ½ cups water
3 teaspoons chicken stock concentrate
1 tablespoon apple cider vinegar
Directions:
Directions:
Stir together squash celery and apple, 2 tbs oil, salt and pepper in bowl. In large pan over medium high heat warm 2 tbs. oil, add shallot and cook about 1 minute. Add garlic, thyme cook, stirring frequently, add squash mixture and cook about 7 minutes, season with salt and pepper. Let cool and stir in bread crumbs.

Season pork chops with salt and pepper, cut pocket in side, and stuff ½ cup of squash mixture inside. Brown in frying pan, 3-4 minutes per side, then into oven at 400 degrees for 20 minutes, or until thermometer reads 160 degrees. Strain pan juices into bowl.

In small pan over medium high heat add 1 tbs oil, add onion and apple and cook 7-8 minutes. Add flour cook stirring 1-2 minutes. Add demi glace, water, stock concentrate and reserved pan juices, bring to a simmer for 2-3 minutes, add vinegar. Puree and serve over chops.

 

 

 

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