Pork with squash and Apples

Tonight I am adapting a recipe that I found on foodnetwork.com.  The original recipe is made with 2 pork tenderloins.  They browned the pork in butter, I am using EVOO.  I am using 2 boneless pork chops, but making the full squash and apple accompaniment. 

Ingredients for the Pork:

2 boneless pork chops, 1# 6 oz.

¾ t freshly grated nutmeg

¾ t minced garlic

1 ½ t chopped fresh sage

1 T EVOO

Kosher salt and pepper

Ingredients for the Squash:

1 small butternut squash, peeled and cut into 1” pieces

2 apples, peeled and cut into ½” pieces

1 medium onion, cut into ½” pieces

1 T honey mustard

1 sprig of fresh rosemary (would have been nice, but I only have dried)

½ t minced garlic

3 T unsalted butter, cut into pieces

Directions:

1.      Preheat the oven to 425 degrees.

2.      Mix the nutmeg, ¾ t of garlic and the sage in a bowl.  Rub over the pork and season with salt and pepper.

3.      Toss the squash, apples, onion, ½ t garlic, honey mustard, salt and pepper to taste in a bowl. 

4.      Spread out a long sheet of foil and place the squash mixture in the middle.  Add the rosemary 3 T butter.  Bring up the ends of the foil and crimp to seal into a packet.  Crimp the sides and place on a baking sheet.  Poke holes in the top to release steam. 

5.      Roast on the upper rack of the oven until tender, about 35 minutes. 

6.      Meanwhile, heat an ovenproof skillet over medium high heat.  Add 1 T EVOO, brown the pork on both sides, about 4 minutes.  Lower the heat and cook until the center registers 140 degrees.  Transfer to a plate and cover with foil for 5 minutes. 

7.      Return the skillet to med-high heat and add ½ C water.  Simmer, scraping up the brown bits for about 2 minutes.

8.      Drizzle the pan juices over the pork and serve with the squash and apples.  I also added French green beans.