adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cranberry-Ginger Pork With Glazed Acorn Squash
Cranberry-Ginger Pork With Glazed Acorn Squash
0 Likes
Prep Time:
20 minutes
Total Time:
1 hour
Microwave pre-cooked squash for perfectly timed pork chop pairing.
Ingredients:
  • 1 acorn squash (about 2 lb)
  • 1/4 cup sweetened dried cranberries
  • 1/3 cup orange marmalade
  • 1 teaspoon grated gingerroot
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon butter or margarine
  • 1/4 teaspoon ground nutmeg
  • 4 boneless center-cut pork chops (4 oz each)
Instructions:
  • Using a meat fork, pierce the squash three times. Place it in the microwave oven and cook on HIGH for 8 to 10 minutes until tender.
  • In a small bowl, mix together cranberries, marmalade, gingerroot, and red pepper flakes until well combined. In another small bowl, blend brown sugar, margarine, and nutmeg using a fork until fully mixed. Set aside both mixtures.
  • Preheat oven to 350°F. Grease a 15x10x1-inch baking pan or broiler pan without a rack with nonstick cooking spray. Arrange pork chops in the pan and season with salt. Spread cranberry mixture evenly over the pork chops.
  • Using a pot holder, carefully take the squash out of the microwave and place it on a cutting board. Cut the squash into quarters, then cut each quarter in half. Remove the seeds. Arrange the squash in the pan around the pork and brush it with the brown sugar mixture.
  • Roast at 350°F until pork is no longer pink in the center, about 25-35 minutes.

Similar Recipes