1. Sprinkle pork with chili seasoning, then season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high until shimmering. Add pork and cook until evenly browned, about 3 minutes per side; transfer to a plate.

2. Reduce heat to medium, add onions and peppers, and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in flour and cook 30 seconds.

3. Stir in 3/4 cup each broth and milk and bring mixture to a simmer. Return pork and any accumulated juices to skillet and spoon vegetables and sauce over top (chops should be mostly submerged). Cover, reduce heat to low, and simmer until pork is tender, about 30 minutes.

4. Meanwhile, combine squash, remaining 1 cup each broth and milk, and 1 teaspoon oil in a bowl. Microwave, covered, until squash is fork-tender, 4 to 5 minutes; mash until mostly smooth, then fold in potato flakes. Season with salt and pepper to taste and cover to keep warm.

5. Transfer chops to a platter and cover to keep warm. Increase heat to medium-high and simmer sauce, stirring frequently, until thickened, 5 to 10 minutes. Stir in vinegar and season with salt and pepper to taste. Spoon sauce over chops and serve with squash mash.

Source: Hannaford fresh Magazine, December 2022