Deviled PorkChops with Apple and Squash

4 thin-cut, bone-in pork chops (about 4 oz. each)

Salt and pepper

2 tbsp. dijon mustard

1 cup panko breadcrumbs

3 tbsp. vegetable oil

1 tbsp. butter

2 fuji apples, sliced

1 bag (10 oz.) frozen cubed winter squash

snip through the fatty edges of the chops in a few places to prevent curling in the pan. Season with salt and pepper, brush with the mustard, then coat with the panko. In a large nonstick skillet, heat the oil over medium-high heat. Add the chops and cook, turning once, until browned, about 8 minutes. Meanwhile, in a medium nonstick skillet, melt the butter over medium heat. Add the apples and cook, stirring occasionally, until crisp-tender, about 3 minutes. Add the squash and 1/4 cup water; season with salt and pepper. Cover and cook until just heated through, about 3 minutes. Serve with the chops.

recipe source : rachael ray