Marjorie’s Maple Glazed Pork Chops offer up a sweet and spicy stickiness paired with her cheesy Squash Casserole. It’s a “party in your mouth!” 

Maple Glazed Pork Chops 

4 bone-in pork chops 

4 tablespoons butter 

2 tablespoons oil 

Salt and pepper 

Maple Glaze 

1/3 cup real maple syrup 

4 tablespoons ketchup 

2 tablespoons apple cider vinegar 

2 tablespoons butter, room temperature 

3 tablespoons soy sauce 

3 cloves garlic, minced 

1 teaspoon ground ginger 

1 tablespoon chopped cilantro 

1 jalapeno pepper, sliced 

1 tablespoon brown sugar, optional 

1 teaspoon each, garlic powder, oregano, complete seasoning 

Few sprigs of thyme 

Directions:   

1. Heat butter and oil in cast iron or heavy skillet over medium high heat. Season pork chops with salt and pepper and place in skillet seasoned side down. Cook for 3 – 4 minutes per side until done, but don’t overcook!   

2. Remove chops from skillet and take skillet off burner but keep with drippings. Whisk all the ingredients for the maple glaze together in a small bowl, including the softened butter, tasting for desired seasoning.   

3. Place skillet on burner on medium heat, add sauce and cook for 3 – 4 minutes until sauce turns into a glaze.  

4. Add thyme sprigs to the chops and spoon the glaze over the chops. Garnish with additional cilantro and jalapeno slices if desired. 

Squash Casserole 

5 cups sliced yellow squash, about 4-5 squash 

2 tablespoons butter 

1 ½ tablespoons oil 

1 onion cut in half, then sliced 

2 large eggs, lightly beaten 

2 cups grated cheddar cheese 

2 cups 5 cheese Italian blend 

2/3 cup melted butter 

1 ¾ cups half and half 

½ teaspoon cayenne pepper, optional 

1 sleeve Ritz crackers, crushed 

½ cup plain panko crumbs 

Salt and pepper to taste 

2 green onions, chopped for garnish, optional 

Directions:   

1. Preheat oven to 350°. Melt the butter and oil in a pan over medium heat and sauté squash and onions until tender, about 10 – 15 minutes, don’t forget to add salt and pepper.    

2. In a large bowl, add the eggs, half and half, and about 1/3 cup of the melted butter and stir well. Add in the cooked squash and onions, a little salt and pepper, the cayenne, if desired, and about one cup each of the cheeses and stir to combine well.   

3. Pour the mixture into a sprayed 9×13 casserole dish and top with the crushed Ritz crackers and panko mixture. (Put crackers in a plastic Ziploc bag and gently pound with a mallet to crush).   

4. Drizzle another 1/3 cup of the melted butter on top of the casserole and bake for about 25 – 30 minutes, or until golden brown and bubbly. Let casserole sit for 3 – 5 minutes before serving. Garnish with chopped green onions if desired.   

Taste of the Town airs Saturdays and Sundays at 10 a.m. EST. 

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