INGREDIENTS

INSTRUCTIONS

Choose an easy to peel squash such as butternut or Delicata, or pick
an acorn squash and leave the skin on for colour contrast.  Trim off
any fat from pork; sprinkle with 1/2 ts salt and 1/4 ts  pepper.  In
large heavy skillet, heat 1 ts vegetable oil over medium-high  heat;
cook pork chops for 3-4 minutes on each side or until browned  all
over. Remove and set aside.  Add onion to pan; cook over medium heat,
stirring occasionally and  adding 1 tb water if necessary to prevent
sticking, for about 5  minutes or until softened. Pour in apple cider,
stirring to scrape up  brown bits from bottom of pan (deglaze). Add
sliced squash and  apricots; cover and simmer for 7 to 8 minutes or
until squash is  tender.  Return pork chops to pan; cook for 3-5
minutes or just until no  longer pink inside.  Serve with rice,
tender-crisp green beans and sourdough bread.  Makes 4 servings for
$10.67CDN [Nov 94]  Per Serving: about 260 calories, 25 g protein, 6 g
fat, 29 g  carbohydrate, good source iron  Fast with Five is a
collection of recipes that require a maximum of  five ingredients to
make.  Source: Canadian Living magazine - Nov 94 Test Kitchen recipe
[-=PAM=-]  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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