Instructions: In a shallow glass or ceramic dish, combine lime juice, ginger, garlic, honey, soy sauce, sherry, and salt and pepper. Add pork and turn to coat with marinade. Cover and refrigerate for 30 minutes.

Bring a saucepan of water to a boil. Add squash and cook until soft, 8-10 minutes. Drain, place in a bowl and mash with a fork or potato masher. Add cilantro and stir to combine. Season with salt and pepper.

Preheat oven to 225 degrees. Remove pork chops from marinade, reserving marinade. Pat pork dry with paper towels. Warm vegetable oil in a frying pan over medium heat. Add pork and cook until tender, 3-4 minutes per side. Remove from pan, place on a heat-proof plate and keep warm in preheated oven. Add reserved marinade to pan, bring to a boil and cook for 1 minute. Divide squash among individual plates. Top with pork, drizzle with warm pan juices and serve.

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