Cranberry-Ginger Pork With Glazed Acorn Squash

 

1

acorn squash (about 2 lb)

1/4

cup sweetened dried cranberries

1/3

cup orange marmalade

1

teaspoon grated gingerroot

1/8

teaspoon crushed red pepper flakes

1

tablespoon packed dark brown sugar

1

teaspoon butter or margarine

1/4

teaspoon ground nutmeg

4

boneless center-cut pork chops (4 oz each)

1/4

teaspoon salt

• 1 Pierce squash 3 times with meat fork; place in microwave oven. Microwave on HIGH for 8 to 10 minutes or until tender.
• 2 Meanwhile, in small bowl, combine cranberries, marmalade, gingerroot and red pepper flakes; mix well. In another small bowl, combine brown sugar, margarine and nutmeg; mix well with fork. Set aside.
• 3 Heat oven to 350°F. Spray 15x10x1-inch baking pan or broiler pan without rack with nonstick cooking spray. Place pork chops in sprayed pan; sprinkle with salt. Spoon cranberry mixture evenly over pork.
• 4 With pot holder, remove squash from microwave oven; place on cutting board. Cut squash into quarters; cut each quarter in half again. Remove seeds. Arrange squash in pan around pork. Brush squash with brown sugar mixture.
• 5 Bake at 350°F. for 25 to 35 minutes or until pork in no longer pink in center.