4 boneless center-cut pork chops, at least 1” thick (about 1 ½ pounds)
Salt and ground black pepper to taste
2 teaspoons olive oil
1 ½ cups sliced onions
1 tablespoon minced garlic
⅛ teaspoon allspice
6 ounces button mushrooms, cleaned and quartered (about 2 cups)
1 cup canned diced tomatoes with juice
½ cup chicken broth
1 tablespoon balsamic vinegar
1 ½ teaspoons dried thyme leaves
1 buttercup squash (about 2 ½ pounds)
4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup)
¼ cup Cabot Plain Greek Yogurt, Cabot Light Sour Cream or Cabot Sour Cream
½ teaspoon salt
¼ teaspoon ground black pepper
To make pork chops:
PAT pork chops dry with paper towel (discard) and season both sides with salt and pepper.
HEAT oil in large skillet over medium-high heat. Add chops and cook until well browned on both sides, 2 to 3 minutes per side. Transfer chops to slow cooker.
REDUCE heat under skillet to medium and add onions and garlic; cook, stirring, until softened and browned, about 5 minutes. Stir in allspice and stir until fragrant, about 30 seconds longer. Stir in mushrooms, tomatoes with juice, chicken broth, vinegar and thyme. Pour mixture over pork chops in slow cooker.
COVER and cook on low setting for 8 to 10 hours until pork chops are fork-tender.
REMOVE pork chops to serving plate. Season sauce with additional salt and pepper if needed. If sauce is too thin, boil rapidly in saucepan until reduced and thickened. Serve over chops, with squash alongside.
To make squash:
PREHEAT oven to 350°F. Line baking sheet with foil; oil lightly or coat with nonstick cooking spray.
CUT squash in half from stem end to base and scoop out seeds from each half. Place halves cut-side-down on prepared baking sheet and press second sheet of foil down over squash.
BAKE until very tender, about 1 hour.
COOL slightly, then scoop flesh into large bowl. Add cheese, sour cream or yogurt, salt and pepper; blend with whisk until well combined.
Cabot cheese is wonderful. we visited last fall in Vt. and found it.