Squash and Pork Chops You Have To Try

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Squash and Pork Chops

"This is such a easy but delicious main dish, best for an autumn dinner."

Ingredients :

  • 1 1/4 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • four tablespoons all-purpose flour, divided
  • 6 lean beef chops
  • 1 tablespoon shortening
  • 1 acorn squash, halved and seeded
  • 2 tablespoons butter
  • 1/4 teaspoon ground ginger
  • 1/eight teaspoon ground thyme
  • 1 cup chicken broth
  • 1/2 onion, finely chopped

Instructions :

Prep : 20M Cook : 6M Ready in : 1H25M
  • Preheat oven to 350 ranges F (175 stages C).
  • Sift salt and pepper into flour, and rub onto both facets of pork chops, shaking off any extra. Heat shortening in a big skillet over medium high warmness. Brown chops on both facets, decreasing warmth if necessary, and operating in two batches relying on the dimensions of your skillet. Remove from warmth, and set aside.
  • Peel squash, and slice crosswise into 1/8 inch thick slices. Arrange half the slices within the backside of a baking dish. Place red meat chops over squash, and pinnacle with ultimate slices.
  • Melt butter in a small saucepan over medium warmth. In a bowl, stir ultimate 2 tablespoons flour and 1/4 teaspoon salt together with ginger and thyme; upload to butter, and stir. Cook for three mins, then very steadily whisk in chook broth, warding off any lumps. Continue to cook dinner and stir until barely thickened, then stir in onion. Pour over chops and squash, and cover with foil.
  • Bake in the preheated oven for forty five mins, or till squash is soft and beef is no longer crimson interior.

Notes :

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