Maple Spiced Pork Chops with Acorn Squash and Broccoli

Maple syrup, butter and spices transform simple pork loin chops into an impressive and flavorful dish in just minutes. Served with acorn squash and broccoli, it's sure to be a hit.

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Name: Maple Spiced Pork Chops with Acorn Squash and Broccoli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 each acorn squash; 2 tablespoons brown sugar; 2 tablespoons salted butter softened; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 4 each (4 oz) pork loin chops about 3/4" thick; 2 tablespoons salted butter melted; 2 tablespoons pure maple syrup not pancake syrup; 1 teaspoon dried thyme; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 8 ounces frozen broccoli florets

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INGREDIENTS

Acorn Squash
2 each acorn squash
2 tablespoons brown sugar
2 tablespoons salted butter ; softened
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Pork Chops
4 each (4 oz) pork loin chops ; about 3/4" thick
2 tablespoons salted butter ; melted
2 tablespoons pure maple syrup ; not pancake syrup
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Broccoli
8 ounces frozen broccoli florets

INSTRUCTIONS

Prep Day:

1. Preheat oven to 400 degrees F. With a sharp knife, carefully cut acorn squash in half. Scoop out seeds and strings and discard. Place squash, cut side up, on a sheet pan.

2. Mix brown sugar and softened butter together and spread over cut sides of squash. Sprinkle with salt and pepper. Bake for about 1 hour, or until squash is tender. Cool, scoop pulp out, and refrigerate in tightly sealed container until meal day.

Meal Day:

1. Prepare frozen broccoli according to package directions.

2. In a small bowl, mix melted butter, syrup, and spices together. Add 2 tablespoons of sauce to a large cast-iron or heavy-bottomed skillet and heat over medium-high heat.

3. Place pork chops in sauce and move around to coat the bottom side with sauce. Cook 4-5 minutes or until a golden crust forms.

4. Meanwhile, reheat acorn squash.

5. Pour remaining sauce on top of pork and flip chops over, moving around again to coat with sauce. Cook an additional 3-4 minutes or until golden brown and pork has reached an internal temperature of 145 degrees F.

NOTES

Super Squeeze eligible

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Maple Spiced Pork Chops with  Acorn Squash and Broccoli

Acorn Squash
2 each acorn squash
2 tablespoons brown sugar
2 tablespoons salted butter softened
1/4 teaspoon salt
1/4 teaspoon ground black pepper
 Pork Chops
4 each (4 oz) pork loin chops about 3/4" thick
2 tablespoons salted butter melted
2 tablespoons pure maple syrup not pancake syrup
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground black pepper
 Broccoli
8 ounces frozen broccoli florets

Prep Day:
1. Preheat oven to 400 degrees F.  With a sharp knife, carefully cut acorn squash in half.  Scoop out seeds and strings and discard. Place squash, cut side up, on a sheet pan. 
2. Mix brown sugar and softened butter together and spread over cut sides of squash.  Sprinkle with salt and pepper.  Bake for about 1 hour, or until squash is tender.  Cool, scoop pulp out, and refrigerate in tightly sealed container until meal day.

Meal Day:
1. Prepare frozen broccoli according to package directions.
2. In a small bowl, mix melted butter, syrup, and spices together.  Add 2 tablespoons of sauce to a large cast-iron or heavy-bottomed skillet and heat over medium-high heat.  
3. Place pork chops in sauce and move around to coat the bottom side with sauce.  Cook 4-5 minutes or until a golden crust forms.  
4. Meanwhile, reheat acorn squash.
5. Pour remaining sauce on top of pork and flip chops over, moving around again to coat with sauce.  Cook an additional 3-4 minutes or until golden brown and pork has reached an internal temperature of 145 degrees F.

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 4 Servings

Calories: 191
Calories from Fat: 106 (55%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 7.3g	37 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.5g
Cholesterol 30.5mg		9 %
Sodium 101.9mg		4 %
Potassium 231.3mg		6 %
Total Carbohydrate 21.8g		6 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 21.6g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 191

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