What would you make for dinner? I have boneless pork chops, acorn squash and either spinach or collard greens.

do that. sounds good.

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There is alot of busy work here but making a gratin out of the squash and spinach (or collards) might be fin for a change, like this one:
http://ecogastronomy.org...

Ant this winner on Food52 looks great, would be wonderful flavors with pork and should adapt to acorn:
http://www.food52.com/recipes...

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One of my favorite ways to jazz up pork chops quickly is to pan-fry them and then make a pan sauce; I like to make mine with shallots and capers, or shallots with reduced orange juice, chicken stock, balsamic vinegar, Rosemary and cream. Yum! Makes weeknight meals feel pretty special!

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vvvanessa added over 1 year ago

I have some thinner cut chops that I'm making into pork tonkatsu tonight. Season them with salt and pepper, then dredge them in flour then egg then panko and shallow fry them. Tonkatsu sauce is a mix of ketchup, mustard powder, worcestershire sauce, and soy sauce. Serve over a bed of shredded, sautéed greens. i'm a big fan of roasting squash, so I'd do that and serve it alongside the pork and greens.

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pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Definitely roast the squash. But I'd keep it southern if you are using collards; melt some bacon in a pan you can cover. Stem the collards and roll the leaves into cigars and then cut across into thin strips. Add the strips to the bacon with just a little more water than what the greens have been rinsed in and cook down. Collards will take a lot longer to be fully cooked than spinach.
What wvvanessa describes is your classic fry station, but you don't have to go all Japanese as lemon juice, salt and pepper will be sufficient to finish. Might want to hit them with a few drops from a bottle of Tabasco to personal taste.

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Try sautéing the squash I a pan for about 15 minutes with a little olive oil, remove to a baking sheet, sprinkle with cinnamon. Add the pork chops to the pan and sauté for about 3 minutes per side, remove to the baking sheet with the squash. Roast the squash and pork chops in the oven at 400 for 15 minutes. In the meantime sauté the greens in the same pan.

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If you can stuff the pork chops you could make a stuffing out of steamed squash, chopped walnuts, some brown sugar, thyme, and golden raisins or other dried fruit. Then coat the chops in beaten egg and panko bread crumbs and bake.

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