Recipe by jswinks
My friend gave me this simple recipe when I was expecting our first baby. It's a gret fall/winter meal. We also use it for OAMC/freezer meals and it works great (freeze meat/veggies separate from sauce and combine when thawed). Also try with 2 1/4 lbs turkey thighs (skin removed)instead of pork.
Top Review by CraftScout
This was okay, not bad. It was definitely easy to prepare, and I am glad I doubled the recipe to stash on in the freezer. However when I am ready to cook that one, I will be adding some more maple syrup and spices to the pork chop side of the pan. Everyone thought the apples were fantastic, the squash great if you like squash (and good if you don't), but the pork chops were bland for us.
- 4 -6 boneless pork chops (thick)
- 1 lb cooking apple (half green, half red, cored and cut into quarters)
- 1 lb acorn squash (seeded and cut into 8 wedges)
- 1⁄4 cup apple juice
- 4 1⁄2 tablespoons maple syrup
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- brown rice
Directions See How It's Made
- In 13 x 9-inch baking pan, place pork chops in one half of pan. Arrange apple quarters and squash wedges in other half of pan.
- In a small bowl, combine apple juice, maple syrup, cinnamon and nutmeg; pour over chops, apples and squash.
- (If freezing, freeze meat/veggies and sauce separately. Thaw when ready to bake, then continue steps below).
- Cover pan with aluminum foil wrap and bake at 350 degrees for 1 hour.
- Remove foil and baste with pan juices. Bake uncovered for another 15 minutes.
- Serve with cooked brown rice.