Mr. Piggy Rides Again

If you haven’t noticed, we love fall over here at LH– the cooler weather, the changing leaves, and the food. Especially the food. We love cooking seasonally and this is probably our favorite season to do it in! This recipe combines two of my favorite fall ingredients, apples and squash, with the other love of my life, pork.

Pan Seared Pork Chops with a Spaghetti Squash and Apple Hash

Ingredients:

2 large pork chops (we used bone-in Porterhouse pork chops)
2 large apples, diced into 1″ cubes (you can use whatever type you prefer, we went with a tart Sweetango)
1/2 large spaghetti squash, prepared (recipe to follow)
1 onion, diced
1/4 c. apple cider (if you don’t have cider, you can leave this out and sub in 1/4 c. of chicken stock)
3/4 c. chicken stock (low sodium if possible)
1 Tbsp. chopped fresh sage
Olive Oil
Salt and Pepper

Prep:

  1. Preheat your oven to 350 degrees Fahrenheit. Or 176.7 degrees Celsius. Or 449.8 Kelvin (if you’re into that sort of thing).
  2. Heat about 2 Tbsp. of olive oil in a skillet. Meanwhile, season the pork chops with salt and pepper.  When the oil is hot, add the pork chops and leave them alone for at least 3 minutes on each side. They’ll most likely stick to the pan. That’s ok. That crust they leave on the bottom of the pan is a good thing, I promise.
  3.  Once both sides of the PCs are nice and golden-brown-delicious, place the them into a baking dish and pop them in the oven for about 20 minutes. If you have a probe meat thermometer, go ahead and insert the probe and set the temp for 140 degrees F (it will carry over to about 150F before serving).
  4. Pour off all but about 1 Tbsp. of oil from the skillet. Return to medium heat and add the diced onion. Saute until translucent, then add the cider and chicken broth to deglaze. Have a spoon handy to scrape those stuck-on piggy bits off the bottom. Add the apples, squash, and sage. Cover and let simmer.
  5. If all turns out right, your apples will be squishy and your pork done at about the same time. Remove the PCs from the oven and nestle them down in the hash. If there’s any juicy goodness in the PC pan, add that to the party, too. Let them simmer down together for about five minutes.
  6. Remove the PCs from the hash and allow them to rest for at least three minutes before digging in. Serve alongside the hash.

Prepared Spaghetti Squash

  1. Halve the squash and remove the seeds. Place both halves face down in a baking dish and fill 3/4 full with water. Add a pinch of salt to each baking dish and place in a 400 degree oven for about an hour (until the squash is fork tender).
  2. When the squash is tender, use a fork to loosen the “spaghetti” from the sides. Serve with your favorite pasta sauce or use in traditional squash recipes.

These pork chops make a great weeknight dinner. They’re fast, they’re easy, and they taste like you worked really, really hard on them. On a side note, I really love squash (almost as much as I love pork and the hubs), so there will likely be a few more squash recipes coming your way this fall, so don’t touch that dial!

Hope you had a fantabulous weekend! Did anyone else watch Pan Am last night? The 1960’s fashion is so amazing! It kinda makes me wish women still wore hats out (until I try one on and realize my hair is waaaay too puffy to handle hats). What’s your show?

This entry was posted in Cooking.

4 comments

  1. ainhoavega says:

    The recipe looks awesome! Thanks for the step by step pictures. And I’ve never watched Pan Am, but maybe I’ll check it out. Although I watch a ton of shows so I don’t know if I should add another one to my list…

  2. Kristen says:

    I’ve been watching PanAm on Hulu and I’m surprised how much I like it. I also like Revenge (although I’m not sure how it could stretch past 1 season).

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