This was a very good recipe! We ate it last night and it did not bother my GI tract. It calls for pork chops, but you can find them really lean or small in most markets. This recipe came from Chef Bobby Flay. It appeared on Chef on a Shoe String; the CBS Saturday Early Show
1/2 stick unsalted butter 1 pound butternut squash, peeled and cut into large dice Salt and freshly ground pepper Pinch of ground cinnamon 2 granny smith apples, halved, cored and cut into quarter-inch thick slices 1/4 cup sugar 1 cup peach nectar or apple juice 2 teaspoons ground ginger 3 boneless pork chops, 6 ounces each Salt and freshly ground pepper 1 tablespoon allspice 2 tablespoons olive oil Chopped cilantro, optional
Melt butter in a medium saucepan over medium-high heat, add the squash, 1/2 cup of water and salt and pepper, cover and cook until the squash is soft, about 15-20 minutes. Mash the squash with a potato masher until smooth and stir in the cinnamon. Cover to keep warm.
Place the apples, sugar, nectar and ginger in a medium sauté pan over medium high heat and cook, stirring occasionally until the liquid has evaporated and the apples are golden brown.
Season pork chops on both sides with salt and pepper to taste. Season the chops on 1 side with the allspice. Heat the oil in a medium sauté pan over high heat until smoking. Place the chops spice-side down in the pan and cook until golden brown, about 2 minutes. Reduce heat to medium and cook the chops until just cooked through, about 4-5 minutes.
Spoon some of the apple chutney into the center of a large plate and top with a chop. Serve butternut squash to the side of the chop and sprinkle with chopped cilantro if desired.