About this recipe: This is a simple, yet delectable pork dish. Pork chops are pan-seared, then baked with sliced acorn squash. Enjoy as a main course for lunch or dinner.
If acorn squash is unavailable, use butternut squash instead.
Mmm, mmm good. We could have used more than the one smallish squash I used, as our pork chops were pretty big. I blanched the squash to make it easier to peel and really could have made the slices at least 1/4" thick to keep them from overcooking. Used seasoned salt, doubled the other spices, added some marojam and poultry seasoning. Then used the chop drippings for half the butter and browned the onion before adding the flour, spices, and broth. This was a major hit. Next time I will double the squash and cut thicker, but it was still *so* good. - 14 Oct 2005 (Review from Allrecipes US | Canada)
I put the chops, squash and sauce into a casserole dish, covered at baked as directed. The pork was tender, the squash was mushy and the overall dish lacked flavor. If I make this again I will cut the squash much thicker and add more seasoning. This was very easy to prepare. - 02 Nov 2004 (Review from Allrecipes US | Canada)
This was DELICIOUS! I used a huge butternut squash - it was rather difficult to cut so next time I think I will poke holes in it and microwave it a little to soften it up. I also cut the squash circles in half. I used boneless pork chops and it finished a little quicker. I doubled spices and it was perfect! - 22 Jan 2010 (Review from Allrecipes US | Canada)