Pork Chops with Butternut Squash and Apple Compote

1.5 Cups Unsweetened Apple Juice

1 TB Honey Mustard

1 TB Pure Maple Syrup

1 TB Cider Vinegar

Salt and Pepper

4 Bone-In Pork Chops

2 TB butter

1 large leek or medium onion

1/2 small butternut squash, peeled and grated

2 unpeeled red apple, thinly sliced

Whisk together the apple juice, honey mustard, maple syrup, cider vinegar, and salt and pepper. Set aside.

Sprinkle the pork chops with salt and pepper on both sides. Heat 1 TB of the butter (or coconut oil) in a skillet on medium heat. Fry the chops for 4-5 min on each side or until the juices run clear and the insides are only slightly pink. Set aside and keep warm.

In the same skillet, melt the other 1 TB of butter. Saute leek/onion and squash for 2 minutes (until softened). Add sliced apples and the apple juice mixture. Bring to a boil, then reduce heat, cover, and simmer for about 5 minutes or until apples are softened (not mushy!). Return pork and accumulated juices to the pan and bring sauce back to a boil then remove from heat immediately. Serve pork heaped with a couple of generous spoonfuls of sauce and a sprinkle of fresh parsley.