I am not usually a fruit and meat kinda gal and definitely have an aversion to pork, but I had some leftover cranberry sauce from last week's experiment with stuffed pancakes and a package of pork chops that we're begging for something different. Turns out with the right combination of seasonings, sweet and savory can be splendid!!
**Recipe is organized in chronological order for preparation purposes.
1 large butternut squash, halved and seeds removed
2 C quartered potatoes
2 t minced garlic
1/2 C diced onion
2 T canola oil
Garlic salt, salt, pepper
Preheat oven to 350 degrees.
Place cut sides of squash down in a cake pan with enough water to completely cover the bottoms. Pop in oven. When done, scoop out and serve with dabs of butter and salt and pepper or with a pinch of brown sugar.
Combine remaining list of items in a different cake pan. If you want a little more browning for a roasted look and taste, do not cover with tin foil. For a more mashed-potato consistency, cover. Pop them in the oven.
While the veggies are getting a head start in the oven, start on the chops.
2 lbs pork loin or pork loin chops
Salt, pepper, garlic salt, rosemary
Season meat. Heat oil and sear loin or chops. Place in another cake pan or casserole dish and bake in oven until internal temp reaches 160 degrees. They should finish at about the same time as everything else. Don't wash that pan just yet... Save those juices and brown bits for the sauce!!
1/3-1/2 C cranberry sauce or a preserve of your choice (apricot sounds really good...)
1/2 C chicken broth
1-2 t rosemary (I don't particularly like rosemary so I went on the lighter side)
1/2 C diced onion (very fine)
1 T balsamic vinegar
Use the same pan as you seared the meat in; add all your ingredients, and if you can, some of the drippings from the chops in the oven. Simmer until sauce is reduced by at least half.
Prep Time: 15 minutes
Cook Time: 50-60 minutes