| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Pork, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pork chops (1-1/2 lb) |
| 1 |
|
Onion, diced |
| 1 1/2 |
c |
Apple cider, or juice |
| 2 1/2 |
c |
Squash, thin slice, peeled about 1/2 a squash |
| 1/4 |
c |
Dried apricots, sliced |
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
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”