Cooking & Baking

Last edited Mon Jan 13, 2025, 11:02 AM - Edit history (1)

I take a piece of heavy duty foil (be generous) and place the seasoned (salt & pepper) chop in the center. I cut an acorn squash in half, remove the seeds, trim the bottoms so they sit flat on top of the chop.

Then put a tablespoon or so of butter and another tablespoon or so of brown sugar/honey in the squash cavity. Gather the foil and roll down all sides.

Bake at 400 for an hour. Thank you Betty Crocker!

If I were you, I would brown the chops in a skillet (nonstick sprayed with Pam) and then add sliced onion, rosemary, some dry chicken bouillon and about 1/4 cup or so of water. Put the lid on, lower to simmer and check at about 40 minutes or so. They will be very tender. Delicious!

The problem is pork loin chops are so lean it is easy to overcook them. They really need to be an inch to inch and a half thick and also need some onion, celery to add moisture. Cooked in foil they will not brown so you could pop them under the broiler, briefly.

Hope this helps!