Pork Chops with Apple Onion Stuffing and Maple Butternut Squash (The Fall Meal )

Pork Chops

4 t oil
1 small red onion, diced
1 Granny Smith apple, cut into 1/3” cubes
1 to 1 1/4 lbs boneless pork chops
1/2 t salt
1/4 t pepper
1/2 t thyme
2 t flour
14 oz chicken broth
2 c stuffing mix

Squash

2 pkg (10 oz each) butternut squash, partially thawed (or cook fresh squash)
4 t butter
1 T maple syrup
1/2 t salt

Heat oven to 200. Heat 2 t oil in large skillet over medium heat. Cook onion and apple about 5 minutes…until soft. Transfer to a bowl. Sprinkle pork chops with salt and pepper. Cook over medium heat until browned (5 minutes). Turn chops, sprinkle with thyme and cook until pork is very faintly pink. Transfer chops to serving plate and place in oven. Heat remaining 2 t oil in skillet and stir in flour. Cook 1 minute; add 1/2 c broth and cook about 3 minutes, stirring occasionally, until thickened. Pour sauce over pork chops, return plate to oven. Add onion and apple mixture to skillet, pour in remaining chicken broth and bring to a boil. Remove from heat and stir in stuffing mix. Cover and let stand 5 minutes. Meanwhile, prepare squash. Heat medium skillet over medium heat. Add squash and cook, mashing with spoon, 1 minute. Stir in butter, maple syrup and salt; mix well. Cook 2-3 minutes more.