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)
1/4
teaspoon salt
Preparation
Pierce squash 3 times with meat fork; place in microwave oven. Microwave on HIGH for 8 to 10 minutes or until tender.
Meanwhile, in small bowl, combine cranberries, marmalade, gingerroot and red pepper flakes; mix well. In another small bowl, combine brown sugar, margarine and nutmeg; mix well with fork. Set aside.
Heat oven to 350°F. Spray 15x10x1-inch baking pan or broiler pan without rack with nonstick cooking spray. Place pork chops in sprayed pan; sprinkle with salt. Spoon cranberry mixture evenly over pork.
With pot holder, remove squash from microwave oven; place on cutting board. Cut squash into quarters; cut each quarter in half again. Remove seeds. Arrange squash in pan around pork. Brush squash with brown sugar mixture.
Bake at 350°F. for 25 to 35 minutes or until pork in no longer pink in center.
