Vermont Pork Chops With Squash

• 6 pork chops 1/2-inch thick
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1 dash black pepper
• 1 acorn squash medium, cut into 6 round slices
• 1/4 cup butter divided
• 2 tablespoons brown sugar
• 1 1/2 cups pear nectar
• 1 pear large, sliced thinly or chopped
• 1/3 cup raisins
• maple syrup if desired

1. Combine flour and seasonings; reserve 2 tablespoons. Melt 2 tablespoons butter in large skillet. Coat each pork chop in flour mixture; brown over medium-high heat about 2 minutes per side. Arrange pork chops in 13x9-inch baking dish. Top each pork chop with 1 slice squash.
2. To the skillet that chops were in, add remaining 2 tablespoons butter. Stir in reserved 2 tablespoons flour mixture and brown sugar. Gradually add pear nectar. Cook and stir until thickened. Stir in pear and raisins; simmer 5 minutes. Pour over pork chops, cover. Bake at 350 degrees F for 1 hour, until internal temperature on a thermometer reads 160 degrees F. Drizzle with maple syrup if desired.

pork chops, flour, salt, ground allspice, ground ginger, black pepper, acorn, butter, brown sugar, pear nectar, pear, raisins, maple syrup

Taken from www.yummly.com/recipe/Vermont-Pork-Chops-with-Squash-2249426 (may not work)