Butternut Squash Bisque with Apple-Roasted Pork Chops

The grass is growing more slowly, football seems to be on every channel, mornings and evenings are cooler...Fall is definitely upon us. So let's get our Fall menu going with flavorful butternut squash, apples and pork chops. Squash always looks peculiar, never sure just what to do with it. The thing is, you kind of can't go wrong - bake, boil, chop or puree -regardless of your preparation of choice, the result is the perfect meal to warm your belly and kick-off your week.

From my table to yours!

Butternut Squash Bisque

Ingredients:

• 2 T butter
• 2 small onions, minced
• 3 C peeled, seeded and cubed butternut squash
• 1 1/4 C chicken stock
• 1 1/2 C cubed potatoes
• 1 t paprika
• 1/2 C Whipping Cream (I use Fat Free Half and Half)
• 1/3 C sherry
• 3 T freshly grated Parmesan
• 4 T snipped, fresh chives, plus a few whole chives to garnish
• Salt and pepper

Directions:

• Melt the butter in large saucepan.
• Add onions and cook for 5 min
• Add the squash, stock, potatoes and paprika and bring to boil.
• Lower the heat to low, cover the pan and simmer for 35 min.
• Pour the soup into a food processor or blender and process until smooth.
• Return the soup to the pan and stir in cream and sherry.
• Season with salt and pepper and reheat slowly.
• Stir in the chopped chives and parmesan just before serving.
• Garnish each serving with a few whole chives.

Apple-Roasted Pork Chops (4 hours for marinating)

• 6 loin pork chops, each 7-8 oz, trimmed of fat

For the Marinade:

• 2/3 C apple cider
• 1 t olive oil
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 1T fresh thyme
• 1 t peppercorns

• salt and pepper
• 2 tart green apples
• 1 T butter
• 1 T olive oil
• 1 C dried apples
• 1 yellow onion, sliced
• 1/4 C apple cider
• 1/4 C dry apple brandy (Calvados)

Directions:

• Marinate the pork chops: Place the chops in a large, heavy duty zip-lock bag. Add the cider, olive oil, onion, thyme, garlic and peppercorns to the bag.
• Press out air and sale bag securely. Refrigerate for at least 4 hours or up to 24 hours - turning occasionally.
• Preheat oven to 400F. Remove chops from the marinade, pat dry and season with salt and pepper. Ditch the marinade.
• Peel, core and slice the fresh apples. In a large saute pan, over high heat, melt the butter with the olive oil. When the foam dissolves, add the chops and sear, turning once until browned (about 2 min/side)
• Meanwhile, scatter the fresh and dried apples and onion slices in a baking dish large enough to hold the chops in a single layer.
• Set the browned chops on top of the apple and onion, pour the apple cider around the chops and cover the dish.
• Cook for 10 min, then lower the heat to 350F. Then cook for 25 min longer.
• Uncover dish and baste with apple brandy. Cook another 10 min (or until juices run clear and chops are tender).
• Serve directly from dish to plate - YUM!