Difficulty: Easy - for beginners
2 medium acorn squash
2 cups chopped Granny Smith apples (about 2 medium)
3 tablespoons butter, melted
2 tablespoons brown sugar
1 teaspoon ground cinnamon
3 tablespoons extra virgin olive oil
4 (about 1 pound) 1/2" thick pork chops, seasoned with salt and pepper
Cut squash in half lengthwise and remove pulp. ï»¿In a bowl, mix together the chopped apples, butter, brown sugar, and cinnamon. Fill each half of the squash to over flowing with apple mixture.
Heat oil in a large skillet and brown chops about 3 minutes per side, until cooked through.
Top each squash half with a pork chop. Carefully turn the pork chop and squash over (pork chop down with squash half on top) onto a piece of heavy duty aluminum foil and wrap. Put them on a cookie sheet or shallow baking dish. ï»¿ï»¿Bake at 375°F for 35-45 minutes, until you can put a fork into the squash and it is soft. Makes 4 servings.