CRANBERRY-GINGER PORK WITH GLAZED ACORN SQUASH

Cranberry-Ginger Pork With Glazed Acorn Squash image

The squash will finish baking at the same time as the pork chops if it´s precooked in the microwave.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 10

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Ingredients

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

Steps:

Pierce squash 3 times with meat fork; place in microwave oven. Microwave on HIGH for 8 to 10 minutes or until tender.
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.
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.
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.
Bake at 350°F. for 25 to 35 minutes or until pork in no longer pink in center.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 23 g, TransFat 0 g