Start by braising boneless pork chops in the oven, along with onions, garlic and convenient canned diced tomatoes.
While the chops gently simmer, bake some sweet buttercup squash on the shelf below.
When everything is tender, toss in some mushrooms to finish the richly-flavored sauce, and stir grated Cabot Extra Sharp Cheddar and sour cream into the squash. Steamed zucchini completes the meal. Set four of the pork chops aside to cool while you eat dinner, then shred them into a bowl and refrigerate.
The next day, take pancakes-from-a-mix to new heights by adding cornmeal and more grated cheddar. Mix the leftover shredded pork with your favorite barbecue sauce to spoon on top, and serve with ready-made coleslaw.
- 1 (2 1/2-pound) buttercup squash
- 2 zucchini
- 1 large onion
- Garlic (need 1 teaspoon minced)
- 6 ounces fresh button mushrooms
- Coleslaw for 4
- Olive oil (need 2 teaspoons)
- 1 can diced tomatoes (need 1 cup)
- 1 can chicken broth (need 1/2 cup)
- Balsamic vinegar (need 1 tablespoon)
- Barbecue sauce (need 1 cup)
- Yellow cornmeal (need 3/4 cup)
- Pancake mix (need 3/4 cup)
- Ground allspice (need 1/8 teaspoon)
- Dried thyme leaves (need 1 1/2 teaspoons)
- Cabot Extra Sharp Cheddar (need 4 ounces)
- Cabot Chipotle Cheddar, Cabot Habanero Cheddar, Cabot Extra Sharp Cheddar or Lite50 Jalapeño Cheddar (need 4 ounces)
- Cabot Light Sour Cream, Regular Sour Cream or Cabot Plain Greek-Style Yogurt (need 1/4 cup)
- Milk (1%) (need 3/4 cup)
- 1 large egg
- 8 boneless center-cut pork chops (about 3 pounds)