Spicy Caramel Apple Pork Chops

Ingredients

• 1 Granny Smith Apple
• 4 Thyme Sprigs
• 2 Bone-in Pork Chops
• 10 oz Butternut Squash, Cubed
• ½ tsp. Ground Cinnamon
• ½ oz Light Brown Sugar
• ½ oz Pecan Halves
• ¼ tsp. Red Pepper Flakes
• Olive Oil
• Salt Pepper
• Peel and core apple. Slice into ¼” pieces. Stem
• thyme (reserve four tops for garnish). Rinse pork
• chops, pat dry, and season both sides with ½ tsp. salt
• and ¼ tsp. pepper.

Instructions

1. 1

   Cook Within: Feel free to omit red pepper flakes for a sweeter experience. Ever wonder who Granny Smith was and why there’s an apple named for her? Maria Ann Smith was a Briton who emigrated to Australia in 1868, where she and her husband purchased an apple orchard. Their move bore fruit (literally), and they are credited with popularizing this variety, which probably began as an accidental hybrid. She had a large family and was given the nickname “Granny Smith” in her later years.

2. 2

   Peel and core apple. Slice into ¼” pieces. Stem: thyme (reserve four tops for garnish). Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

3. 3

   Start the Sauce: Return pan used to sear pork to medium heat. Add 1 tsp. olive oil and apples to hot pan. Sprinkle with half the cinnamon and toss to coat. Cook 3-4 minutes, or until apples begin to soften.

4. 4

   Roast the Squash: Place butternut squash and thyme leaves on one olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat and spread into a single layer. Roast 10 minutes (squash will finish cooking later).

5. 5

   Add brown sugar, half the pecans (reserve remain-: ing for garnish), ⅓ cup water, and red pepper flakes (to taste) to pan with apples. Stir to combine and bring to a simmer. Simmer 2-3 minutes, or until sauce is reduced to a light glaze consistency. Season with ¼ tsp. salt. Taste, and add remaining cinnamon, if

6. 6

   Cook the Pork Chops: While butternut squash roasts, place a medium and pork chops to hot pan. Cook 4-5 minutes on one side, or until well-browned. After squash roasts 10 down, and return to oven. Roast 5-6 minutes, or until squash is tender and pork chops reach a minimum internal temperature of 145 degrees. Reserve pan for making sauce (no need to wipe clean).

7. 7

   Plate the Dish: Place roasted butternut squash on a plate. Spoon caramel apple sauce in front of squash and serve pork chop on top. Garnish with reserved thyme tops and remaining pecans. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Most is cooked with butternut squash, and four thyme tops garnish dish. used twice. Half is added to sauce at first and remaining can be added to sauce later, depending on taste twice. Half are added to sauce and remaining garnish dish. long way when it comes to red pepper flakes. Add a pinch at first, taste, and add more if the recipe before you start–we promise it will be time