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Here is another great example of how you can make a quick, yummy, local dinner. Baked butternut squash,  pork with apples, and a tomato basil salad. All local!

For the baked butternut squash, wash then cut the squash in half, scoop out the seeds then place face down in a roasting pan, add a little bit of water and roast about 30 minutes in a 375-400 degree oven, or until the skin starts to brown.

The pork chop is first seasoned with a little salt and pepper then very simply cooked in skillet, over medium heat. When it is almost done, throw in some sliced apples, and about 1/2 Tbsp butter and cook till the apples are browned and the pork is done (at least 145 degrees inside).

The salad is a yummy mix of sliced heirloom tomatoes, minced basil, olive oil, balsamic vinegar, salt and pepper. Yum!

(If you look closely you can see my dinner is in danger of being eaten by someone other than me)

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This is a great recipe, definitely one of my favorites.  This is adapted from Blue Eggs and Yellow Tomatoes by Jeanne Kelley.

1 Tbsp salt

1 tsp allspice

2 boneless pork chops

In a baking dish, big enough to hold the pork chops in a single layer, stir 2 cups water, the salt and allspice together until the salt is dissolved. Submerge the pork chops and refrigerate overnight.

1 Tbsp butter, or oil

2 apples, peeled, cored, and cut into fairly thin slices ( I used one Granny Smith and one Arkansas Black)

salt and pepper

1 shallot, finely chopped

5-6 fresh sage leaves, chopped

1/2 cup apple cider

Heat a large skillet over medium heat with the butter or oil. Add the apples and saute until golden and just tender, about 10 minutes. Transfer the apples to a platter and cover to keep warm.

Drain the pork chops and pat them dry. Season with fresh pepper and add to the same skillet, cook until well browned on both sides but slightly undercooked. Transfer to the same plate as the apples.

To the same skillet add the shallots and sage and cook until the shallots soften, about 1 minute. Add the apple cider and bring to a boil. Boil until the mixture is slightly reduced, about 8-10 minutes. Add the apples and pork back to the skillet and cook unti pork is done.

I served this with sautéed cabbage and baked winter squash.

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2  tablespoons  packed brown sugar

1  teaspoon  ground cumin

3/4  teaspoon  salt

1/8  teaspoon  ground red pepper

1/8  teaspoon  black pepper

1  garlic clove, minced

2 1/2-pound boneless pork loin, trimmed

2  medium onions, cut into wedges

1/3  cup  balsamic vinegar

2  tablespoons  butter

2  Granny Smith apples, cut into wedges

Preheat oven to 425°. Combine first 5 ingredients in a small bowl. Rub garlic over surface of trimmed pork loin. Heat a large skillet over medium-high heat (with a little olive oil). Add pork and onion; cook 10 minutes or until browned on all sides, turning occasionally.

Place the pork in a roasting pan with olive oil smeared around. Sprinkle the sugar mixture over roast. Arrange the onion around pork, and drizzle with vinegar. Bake at 425° for 20 minutes.

Melt butter in a large skillet over medium-high heat; add apples, and sauté 5 minutes or until golden.

Remove the pork from oven, and arrange apples around pork; reduce heat to 350°, and cook an additional 20 minutes or until pork is done.

Adapted from Cooking Light. (Great place for healthy recipes!)

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