Quickly roasted seasoned pork chops are paired with a winter squash puree and sautéed spinach: A perfect weeknight supper for autumn or winter. Serve all with warm focaccia wedges.

Roasted Pork Chops with Autumn Mashed Potatoes & Sautéed Spinach

4 3/4-inch thick pork chops
1 tablespoon fresh thyme
1 tablespoon ground cumin
1 tablespoon oregano
1 tablespoon coarsely ground black pepper
1 teaspoon cinnamon
1 teaspoon allspice
1 small butternut squash, peeled, seeded and cubed
1 pound small red potatoes, quartered
4 tablespoons light cream
2 tablespoons butter
1 1/2 pounds spinach, washed, trimmed and chopped
2 cloves garlic, crushed
2 tablespoons olive oil
1/2 cup raisins
Salt to taste
1/2 teaspoon red pepper flakes

1. In small bowl combine thyme, cumin, oregano, black pepper, cinnamon and allspice; coat chops generously with seasoning and place in shallow roasting pan.
2. Heat oven to 450°F (230°C).
3. Meanwhile, in a large heavy saucepan cook the squash and potatoes in boiling water until tender, about 10 to 15 minutes; drain, add cream, butter and salt to pan and mash the vegetables. Salt to taste and keep warm.
4. Roast chops for 15 minutes, until nicely browned.
5. Sauté spinach and garlic in olive oil in large skillet until spinach is wilted and garlic tender, about 2 minutes. Add raisins, salt to taste and red pepper flakes.

Serves 4.

Nutrition Facts: Calories 490 calories Protein 31 grams Fat 22 grams Sodium 430 milligrams Cholesterol 80 milligrams Saturated Fat 7 grams Carbohydrates 47 grams Fiber 11 grams

Recipe provided courtesy of Pork: The Other White Meat.