Prep 20 mins
Cook 25 mins
I found this in some magazine a while ago, and am about to try it. I'm putting it up here so I don't lose it!
- 4 pork chops, one inch thick
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 cup apple juice
- 1⁄2 butternut squash, peeled, seeded and cut into 1 inch pieces
- 3 tablespoons chopped fresh sage, or
- 1 tablespoon dried rubbed sage
- 1. Preheat the oven to 250°. Season the chops with salt & pepper. In a large,heavy skillet heat 1 tbsp olive oil over medium high heat cook the chops until browned, about 5 minutes on each side. Transfer the chops to an ovenproof dish and tent with foil; place in the oven to keep warm.
- 2. Add the remaining 1 tbsp olive oil to the skillet over medium high heat. Add the onion and cook for 2 minutes, scraping up the browned bits. Stir in the apple juice, squash and sage; season with salt & pepper. Cover and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook down the remaining liquid until syrupy, about 5 minutes.
- 3. Serve the pork with the squash and pan sauce.
- I'm considering adding some diced apple to the sauce as it's cooking down, cooking it until it's barely tender but not mushy, which would probably take no more than about 30 seconds or so.