Pork Chops with Butternut Squash and Apple Stuffing | Williams Sonoma

Ingredients

• 1 1/2 cups peeled and diced butternut squash (1/4-inch dice)
• 1 cup diced celery (1/4-inch dice)
• 1 cup diced Granny Smith apple (1/4-inch dice)
• 6 Tbs. olive oil
• Kosher salt and freshly ground pepper, to taste
• 1 large shallot, finely diced
• 1 1/2 tsp. minced garlic<br>
• 2 tsp. chopped fresh thyme
• 1 1/4 cups toasted bread crumbs
• 4 double-cut bone-in pork loin chops, each about 12 oz. and 1 1/2 inches thick
• 1 yellow onion, cut into 1/2-inch dice
• 1 Granny Smith apple, peeled, cored and cut into 1/2-inch dice
• 1 Tbs. all-purpose flour
• 2 Tbs. chicken demi-glace
• 1 1/2 cups water
• 3 tsp. chicken stock concentrate
• 1 Tbs. apple cider vinegar