When a local supermarket chain in our town recently ran a “buy one, get one free” special on pork chops, I couldn’t resist the bargain, tucking two packages into my cart. I knew immediately that the thick, boneless chops could be used to make a double recipe of pan-braised pork and butternut squash, a delicious all-in-one fall dish. One batch would be for our family, and the other a gift to a dear friend who was having out-patient cataract surgery the next day. Since this main course could be cooked ahead and was easy to transport, it was perfect to take across town. Continue reading →