I bought brined pork chops from Cafe Rouge. If you don't have access to pre-brined chops, just brine them overnight in salt, sugar, and water. This meal is dedicated to Liz, who requested a recipe using fewer than five ingredients. This more or less fits the bill.
The pork should be cooked after the apples are sliced and the squash is done, as it only takes 15-20 minutes. Start doing the squash 1 1/2 hours before you want to eat (you can forget about it for the first hour, though).
1 1lb chop/person, with plenty of fat on the outside, about 1 inch thick
1T olive oil
Pat chops dry and pepper both sides generously. Do not salt. Heat oil & butter in a cast iron or other oven-safe heavy skillet. When foaming subsides, brown chops on both sides, about 3 min/side.
Quarter, core, and peel apples (it's easiest in that order). Slice them thinly and set aside with a bit of lemon juice, so they don't turn brown. Also slice the shallots, thinly.
When chops are browned, remove them from the pan and add shallots, apples, salt and pepper. Cook about 10 minutes, until apples are soft and begin to caramelize. Return the chops to the pan and place the pan in a 400 degree oven (with the squash, which should be almost done).
1 butternut squash, peeled, seeded, and cubed
2T butter, cut into small pieces
goat cheese to top (I used Bucheron)
1T whole allspice, freshly ground
1/2c walnut pieces, toasted (be really careful toasting nuts-- they burn very easily. When they're as toasted as you want them to be, remove them from the pan onto a cool plate immediately).
Start this way in advance (at least 1 1/2 hours). Toss everything together and place in 400 degree oven. When squash is tender and browned (about 1 hour), mash or put through a potato ricer into a small gratin dish.
Mix squash puree with toasted walnuts and butter pieces. Dot with goat cheese and put back in oven until cheese is bubbly and brown and pork chops are done.