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Fruited Pork Chops with Squash

4 Pork chops (1-1/2 lb)
1 Onion, diced
1 1/2 c Apple cider, or juice
2 1/2 c Squash, thin slice, peeled about 1/2 a squash
1/4 c Dried apricots, sliced


Choose an easy to peel squash such as butternut or Delicata, or pick an acorn squash and leave the skin on for colour contrast.

Trim off any fat from pork; sprinkle with 1/2 ts salt and 1/4 ts pepper.

In large heavy skillet, heat 1 ts vegetable oil over medium-high heat; cook pork chops for 3-4 minutes on each side or until browned all over. Remove and set aside.

Add onion to pan; cook over medium heat, stirring occasionally and adding 1 tb water if necessary to prevent sticking, for about 5 minutes or until softened. Pour in apple cider, stirring to scrape up brown bits from bottom of pan (deglaze). Add sliced squash and apricots; cover and simmer for 7 to 8 minutes or until squash is tender.

Return pork chops to pan; cook for 3-5 minutes or just until no longer pink inside.

Serve with rice, tender-crisp green beans and sourdough bread.

Makes 4 servings


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