02/07 Dinner : Stuffed Pork Chops

~Boneless, Pork Chops with a Apple Almond Stuffing
~Butternut Squash puree
~Sugarsnap Peas

The Sugarsnap Peas are briefly boiled in salted water. Shock, drain and chill. Can be made a few days ahead. I always have some in my fridge for a snack, or in this case, a side item.

Boil the Butternut Squash in water(or chicken broth), 15 minutes. Drain (reserve broth if boiling in chicken broth). Puree butternut squash in blender with a tbsp of unsalted room temperature butter. Slowly add warm chicken broth until you get the desired consistency. Keep warm.

Pre heat oven to 400 degrees. Meanwhile, brown pork shops on both sides in equal parts unsalted butter and extra virgin olive oil. Spoon hot butter/oil mixture on the bottom of pan over pork chops, then place in oven and cook 20-25 minutes or until stuffing registers 125 degrees. Let meat rest. Plate.

I actually made the Butternut Squash puree for Maya, but like the flavor of it and decided to serve it with our dinner as well. Fill ice cube trays with the left over puree, cover and freeze. Once frozen, transfer to zip lock bags and now you have home made baby food. Defrost and serve.