Pork Chops with Spiced Apple and Peach Salsa and Roasted Butternut Squash

We had friends over for dinner last night, and I wanted to make something new.  We were at the market yesterday and the peaches looked absolutely delicious, so I decided to make my spiced apple pork chops with  peaches. The peaches were a total success! They really upped the flavor quotient to totally yummy! From beginning to end every part of the dinner, including the guests, was amazing!

Our friends made a delicious caprese salad to start:

Caprese Salad:

Organic Purple Basil (I had never had this before, it was so delicious, and really made the dish look pretty)

2-3 Sliced Organic Heirloom Tomatoes

Sliced Fresh Mozzarella (enough slices for each tomato)

Slice tomatoes and cheese. Put sliced tomatoes on a platter and top with sliced mozzarella and one basil leaf. Serve and enjoy!

Pork Chops with Spiced Apple and Peach Salsa:

Here's what you'll need:

6 large boneless pork chops

2 Organic apples peeled and chopped

1-2 Organic peaches chopped

1 Package Chopped Pancetta

1-2 tblsp honey

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1-2 pinches ground sage

Salt

Pepper

Olive oil

Add 2 tblsp olive oil to a large skillet and heat over medium high heat. Season pork chops with salt and pepper on both sides. Add them to hot pan and cook for approx 7 minutes on both sides. While pork chops are cooking, peel and chop the apples and peaches and set aside. When pork chops are done remove to a plate and set aside. Add chopped apples, peaches, and pancetta to same pan that pork was cooking in. Add honey to the pan and stir to coat apples, peaches and pancetta. Add cinnamon, nutmeg, sage, and a pinch of salt and pepper. Continuously stir until tender. Add pork chops back to pan and cook for 1-2 more minutes. Top pork chops with apple, peach, and pancetta salsa. Serve, and enjoy!

Roasted Butternut Squash

*The Squash takes 45 minutes to roast*

Here's what you'll need:

2-3 butternut squashes chopped (or 2-3 bags of fresh organic cubed butternut squash from Trader Joe's)

2 tblsp olive oil

2-3 tblsp pure maple syrup

2 tblsp sage

pinch salt (optional)

pinch pepper

Preheat oven to 350F. Put cubed squash in a large bowl. Add olive oil, maple syrup, sage, salt, and pepper. Toss well to coat butternut squash. Put squash mixture in a large roasting/lasagna pan. There will probably be leftover oil, sage, syrup mixture in bottom of bowl, pour it over the squash in pan. Put squash in oven and roast for 45 minutes.