How to Make a Pan Seared Pork Chops

Cut butternut squash in half and remove seeds. Peel and chop squash. Toss squash with half of the oil and half each of the garlic and thyme. Spread in single layer on parchment paper-lined baking sheet and roast in 400 F (200 C) oven for 15 minutes. Add apple slices and roast for 5 minutes. Meanwhile, in small bowl, combine mustard and remaining garlic and thyme. Spread evenly on pork chops. In large nonstick skillet, heat remaining oil over medium high heat and brown pork chops on both sides. Add to baking sheet and roast for 10 minutes or until hint of pink remains in pork and squash and apples are tender. Spicy Kale: Chop 1 bunch Ontario kale, Swiss chard, rapini or mustard greens, chopped and sauté in large nonstick skillet with 3 tbsp (45 mL) canola oil, 3 cloves Ontario garlic, minced and 1/2 tsp (2 mL) hot pepper flakes. Cook, stirring for about 5 minutes or until tender crisp and bright green. Season with salt to taste. Other recipes from Foodland Ontario and Emily Richards on Le Gourmet TV: Oven Roasted Tomatoes Dried Peach Slices Dried Herbs Teriyaki Glazed Duck Breast with Asian Greens Stir-fry How to Prep Butternut Squash Chicken and Mushroom Strudel Recipe