6 pork loin chops
cut 1/2-inch thick 1/3 cup flour 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger Dash black pepper 1 medium acorn squash
cut into 6 round slices 1/4 cup butter or margarine
divided 2 tablespoons packed brown sugar 1 1/2 cups pear nectar 1 large pear
sliced thinly or chopped 1/3 cup raisins Maple syrup
Combine flour and seasonings; reserve 2 tablespoons. Melt 2 tablespoons butter in large skillet. Dip each pork chop in flour mixture; brown over medium-high heat. Arrange pork chops in 13x9-inch baking dish. Top each pork chop with 1 slice squash. To drippings in skillet, add remaining 2 tablespoons butter. Stir in reserved 2 tablespoons flour mixture and brown sugar. Gradually add pear nectar. Cook and stir until thickened. Stir in pear and raisins; simmer 5 minutes. Pour over pork chops, cover. Bake at 350 degrees F. for 1 hour, until pork chops are very tender. Drizzle with maple syrup, if desired.