Fwd: Port chop with roasted apple and squash

(here's an example of how Barb's recipe would be posted via e-mail... I'll send you the e-mail address to use directly)

Hello Everyone:

I just cooked this pork chop recipe and I had to share it.  It was so good that Lisa and I were fighting over the left overs so your in for a treat.  Love you all!  Here it is:

Serves 4

Pair pork chops with roasted apples and caramelized squash, along with herbs and a splash of apple cider vinegar.  Served with egg noodles or red potatoes. 

4 thick center cut pork loin chops or boneless loin chops (about 3 pounds) (I used bone in it was great)

2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 Tablespoons olive oil
2 cloves garlic, thinly sliced
2 shallots, thinly sliced
1/2 cup chicken stock
1 medium butternut squash, seeded and cut into 1-inch cubes
2 Cortland or Fuji or other baking apples cored and sliced
2 teaspoons apple cider vinegar
2 Tablespoons brown sugar
1 teaspoon salt
   Olive oil for sprinkling

1.  Set the oven at 450 degrees.  Have on hand a 9 by 13" baking dish

2.  Sprinkle the pork on both sides with salt, pepper, 1 teaspoon of the rosemary, and thyme.  In a large skillet heat the olive oil over medium-high heat.  When it is hot, brown the chops for 3-5 minutes on a side, turning once.  Add garlic and shallots and cook 1 minute more.  Remove the pork chops from the skillet.

3.  Pour the stock into the skillet and cook, stirring, to deglaze the pan.

4.  In a large bowl, toss the squash, apples, apple vinegar, brown sugar, salt, pepper, and the remaining 1 teaspoon rosemary (i also added some thyme because I am just wild and crazy).  Transfer to the baking dish and sprinkle with oil.  Pour the stock mixture on top.   Set the chops on the vegetables.

5.  Bake the chops for 30 minutes or until a meat thermometer inserted into the thicket part of the chops registers 150 degrees and the squash is tender when pierced with a skewer. 

recipe by Kaitlyn Siner