Butternut squash and pork chops are classic fall food, this sauce gets a little zip from oranges which are also coming into season.
Pork Chops with Orange Butternut Sauce
8 boneless pork chops
2 T butter
3 cups butternut squash peeled and cubed
2 garlic cloves
1/2 c chopped onion
3/4 cup orange juice ( used fresh squeezed if possible)
1T balsamic vinegar
1/2 t dried sage
1/2 t ground ginger
1/2 t ground cinnamon
Melt Butter in a large pan over med high heat. add squash and onions, saute until onions and squash are browned. add garlic and saute until garlic is soft and golden.
add orange juice, vinegar, ginger, sage and cinnamon , bring to a simmer and cover. cook for 15-25 minutes or until squash is soft enough to mash with the back of a spoon. Use a hand blender to make into a puree ( you could also hand mash or use a regular blender) remove from pan and set aside.
Sprinkle chops with salt and chili powder, brown on each side in the pan. You may have to do this in small batches depending on chop and pan size.
Add puree back to the pan with chops cover and cook over med heat for 20 minutes or until chops are done. add water if necessary ( I used about a 1/4 cup). Season with salt and pepper to taste. Serve.