Pork chops with apples and winter squash from Sandra LeeSandra Lee
Pork Chops with Apples and Winter Squash
- 4 boneless pork chops, cut about 3/4 inch thick, trimmed
- 1 tablespoon Montreal chicken seasoning
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 1 box (12-ounce) frozen winter squash, thawed
- 1 can (10.75-ounce) condensed cream of celery soup
- 1 cup reduced-sodium chicken broth
- 3/4 cup apple cider
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 2 packages (2.4 ounces each) tart apples
1. Season chops with chicken seasoning.
2. Heat a large ovenproof skillet over medium-high heat; when hot, add the oil. Add chops and brown about 4 minutes per side. Transfer chops to a plate.
3. Add onion to the skillet. Cook for 2 to 3 minutes or until slices begin to soften, stirring often. Add the squash. Cover and cook for 3 to 5 minutes or until barely heated through, stirring occasionally. Stir in the condensed soup, broth, cider, and mustard. Add the thyme, rubbing it between your fingers as you add it to the pan. Return pork chops to pan and top with the apples. Bring to a boil; reduce heat to low. Cover and cook for 10 minutes.
Excerpted from the book, Sandra Lee Semi-Homemade Comfort Food, by Sandra Lee Copyright © 2010 SLSH Enterprises, Inc. www.sandralee.com