Directions

To Make Pork Chops:

1. PREHEAT oven to 325°F.
2. PAT pork chops dry with paper towel (discard) and season both sides with salt and pepper.
3. HEAT oil in large ovenproof pot over medium-high heat. Add chops and cook (in two batches if necessary) until well browned on both sides, 2 to 3 minutes per side.
4. TRANSFER pork chops to plate. Reduce heat 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.
5. ADD tomatoes with juice, chicken broth, vinegar and thyme. Add chops and any juices to tomato mixture and bring to simmer, spooning some of sauce over each.
6. COVER pot tightly with lid or foil. Bake until pork chops are fork-tender, about 1½ hours. (Add small amount of water if sauce becomes too thick.)
7. TRANSFER chops to plate. Skim visible fat from top of sauce and discard.
8. ADD mushrooms to sauce in pot and place over medium-low heat. Bring to simmer and cook, stirring, for several minutes until mushrooms are tender. Season with additional salt or pepper if needed.

9. SET four pork chops aside; when cool enough to handle, pull into shreds and refrigerate for Supper #2, Cheddar Corn Cakes with Pulled Pork.

To Make Buttercup Squash:

1. LINE baking sheet with foil; oil lightly or coat with nonstick cooking spray.
2. CUT buttercup 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.
3. BAKE until very tender, about 1 hour.
4. COOL slightly, then scoop flesh into large bowl. Add cheese, sour cream or yogurt, salt and pepper; blend with whisk until well combined.