Vermont Pork Chops with Squash Recipe

Ingredients:

6 pork loin chops, cut 1/2-inch thick
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
- Dash black pepper
1 medium acorn squash, cut into 6 round slices
1/4 cup butter or margarine, divided
2 tablespoons packed brown sugar
1 1/2 cups pear nectar
1 large pear, sliced thinly or chopped
1/3 cup raisins
Maple syrup, if desired

Recipe Number: 266
Servings: 6
Minutes of prep time: 20
Minutes of cook time: 60 Nutritional analysis per serving: calories: 396 grams of fat: 14 mg. cholesterol: 86 mg. sodium: 310

Instructions:
Combine flour and seasonings; reserve 2 tablespoons. Melt 2 tablespoons butter in large skillet. Dip each pork chop in flour mixture; brown over medium-high heat. Arrange pork chops in 13x9-inch baking dish. Top each pork chop with 1 slice squash. To drippings in skillet, add remaining 2 tablespoons butter. Stir in reserved 2 tablespoons flour mixture and brown sugar. Gradually add pear nectar. Cook and stir until thickened. Stir in pear and raisins; simmer 5 minutes. Pour over pork chops, cover. Bake at 350 degrees F. for 1 hour, until pork chops are very tender. Drizzle with maple syrup, if desired.