Categories: Meals
Ingredients
- 1 Granny Smith Apple
- 4 Thyme Sprigs
- 2 Bone-in Pork Chops
- 10 oz. Butternut Squash, Cubed
- 1/2 tsp. Ground Cinnamon
- 1/2 oz. Light Brown Sugar
- 1/2 oz. Pecan Halves
- 1/4 tsp. Red Pepper Flakes
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Peel and core apple. Slice into ¼" pieces. Stem thyme (reserve four tops for garnish). Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
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Place butternut squash and thyme leaves on one side of prepared baking sheet. Drizzle with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat and spread into a single layer. Roast 10 minutes (squash will finish cooking later).
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While butternut squash roasts, place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook 4-5 minutes on one side, or until well-browned. After squash roasts 10 minutes, transfer chops to baking sheet, seared-side down, and return to oven. Roast 5-6 minutes, or until squash is tender and pork chops reach a minimum internal temperature of 145 degrees. Reserve pan for making sauce (no need to wipe clean).
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Return pan used to sear pork to medium heat. Add 1 tsp. olive oil and apples to hot pan. Sprinkle with half the cinnamon and toss to coat. Cook 3-4 minutes, or until apples begin to soften.
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Add brown sugar, half the pecans (reserve remaining for garnish), ⅓ cup water, and red pepper flakes (to taste) to pan with apples. Stir to combine and bring to a simmer. Simmer 2-3 minutes, or until sauce is reduced to a light glaze consistency. Season with ¼ tsp. salt. Taste, and add remaining cinnamon, if desired.
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Place roasted butternut squash on a plate. Spoon caramel apple sauce in front of squash and serve pork chop on top. Garnish with reserved thyme tops and remaining pecans.