My sincere apologies for the delay in posting this. As most of you know who follow my primary blog, Sugar Creek Hollow, I lost my fiance to cancer this past Monday and it's been a very difficult time for me. But without further delay, here is one our family Fall Favorites:
PORK CHOPS WITH BUTTERNUT SQUASH & APPLES
4 -6 pork chops
2 pounds butternut squash
2-4 baking apples, cored and sliced
1/4 cup butter or margarine, melted
1 Tablespoon Flour
1 teaspoon salt
1/2 cup packed brown sugar
Cut each squash in half; remove seeds and fibers. Pare squash and cut into chunks.
Core and slice apples
Brown porkchops in skillet with olive oil
Mix brown sugar and margarin, flour, salt, and sprinkle with cinnamon
Place, squash, apples, and porkchops in casserole dish and drizzle with brown sugar mixture.
Sprinke with additional cinnamon (optional)
Cover and bake at 350 for 50-60 minutes
This is great served with warm cornbread!