Pork Loin and Squash

Any pork chops will work with this but they should be lean or trimmed of fat.  You may feel that you have too much squash but the flavor of this dish is so good you will be glad you do.  Here's the simple recipe...

• 1/4 to 1/2 cup of flour seasoned with Lawry's Seasoned Salt and Ground Black Pepper
• 6 thin pork chops (we suggest pork loin cut to you desired thickness)
• oil for frying
• 1 Acorn Squash, halved and seeded but into thin 1/8 inch slices
• 2 tbs of butter
• 1/4 tsp ground ginger
• 1/8 tsp of thyme
• 1 cup chicken broth
• 1/2 cup of finely chopped onion

1. Preheat oven to 350
2. Dust pork with the with seasoned flour, shaking off any excess and fry.  Remove from heat and set aside.
3. Arrange 1/2 the squash in the bottom of baking dish.  Place pork over squash and add the 2nd half of the squash on top.
4. Melt butter in small saucepan over med heat.  I a bowl mix 2 tbs of flour with the ginger and thyme, add to butter and stir, add chopped onion and stir.  Cook 3 min, then slowly add the broth. Continue to cook and stir until thickened. Pour over chops and squash and cover dish with foil.
5. Bake for 45 min until squash is tender and pork is done.  Enjoy

Note:  I failed to include instructions for adding the onions to the cream sauce when I first added this recipe and I apologize.