Post by JJ Judkins on Oct 8, 2010 14:26:42 GMT -6
* Exported from MasterCook *
Pork Chops with Roasted Apples and Squash
Recipe By :Kaitlyn Siner
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
4 pork loin chops -- center-cut, or boneless loin chops (about 3 pounds total)
Salt and pepper -- to taste
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons olive oil
2 cloves garlic -- thinly sliced
2 shallots -- thinly sliced
1/2 cup chicken stock
1 medium butternut squash -- seeded and cut into 1-inch cubes
2 apples -- Cortland, Fuji, or other baking apples, cored and sliced
2 teaspoons apple cider vinegar
2 tablespoons brown sugar
1 teaspoon salt
Olive oil (for sprinkling)
Set the oven at 450 degrees. Have on hand a 9-by-13-inch baking dish.
Sprinkle the pork on both sides with salt, pepper, 1 teaspoon of the rosemary, and thyme. In a large skillet, heat the olive oil over medium-high heat. When it is hot, brown the chops for 3 minutes on a side, turning once. Add the garlic and shallots and cook 1 minute more. Remove the pork chops from the skillet.
Pour the stock into the skillet and cook, stirring, to deglaze the pan.
In a large bowl, toss the squash, apples, apple cider vinegar, brown sugar, salt, pepper, and the remaining 1 teaspoon rosemary. Transfer to the baking dish and sprinkle with oil. Pour the stock mixture on top. Set the chops on the vegetables.
Bake the chops for 30 minutes or until a meat thermometer inserted into the thickest part of the chops registers 150 degrees and the squash is tender when pierced with a skewer.
Source:
"http://www.boston. com/lifestyle/ food/articles/ 2009/09/30/ pork_chops_ with_roasted_ apples_and_ squash/"
Copyright:
"2010 The New York Times Company"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 447 Calories; 13g Fat (24.0% calories from fat); 24g Protein; 66g Carbohydrate; 9g Dietary Fiber; 47mg Cholesterol; 860mg Sodium. Exchanges: 3 Grain(Starch) ; 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Egg noodles or red potatoes.
NOTES : Pair pork chops with roasted apples and caramelized squash, along with herbs and a splash of apple cider vinegar.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Pork Chops with Roasted Apples and Squash
Recipe By :Kaitlyn Siner
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
4 pork loin chops -- center-cut, or boneless loin chops (about 3 pounds total)
Salt and pepper -- to taste
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons olive oil
2 cloves garlic -- thinly sliced
2 shallots -- thinly sliced
1/2 cup chicken stock
1 medium butternut squash -- seeded and cut into 1-inch cubes
2 apples -- Cortland, Fuji, or other baking apples, cored and sliced
2 teaspoons apple cider vinegar
2 tablespoons brown sugar
1 teaspoon salt
Olive oil (for sprinkling)
Set the oven at 450 degrees. Have on hand a 9-by-13-inch baking dish.
Sprinkle the pork on both sides with salt, pepper, 1 teaspoon of the rosemary, and thyme. In a large skillet, heat the olive oil over medium-high heat. When it is hot, brown the chops for 3 minutes on a side, turning once. Add the garlic and shallots and cook 1 minute more. Remove the pork chops from the skillet.
Pour the stock into the skillet and cook, stirring, to deglaze the pan.
In a large bowl, toss the squash, apples, apple cider vinegar, brown sugar, salt, pepper, and the remaining 1 teaspoon rosemary. Transfer to the baking dish and sprinkle with oil. Pour the stock mixture on top. Set the chops on the vegetables.
Bake the chops for 30 minutes or until a meat thermometer inserted into the thickest part of the chops registers 150 degrees and the squash is tender when pierced with a skewer.
Source:
"http://www.boston. com/lifestyle/ food/articles/ 2009/09/30/ pork_chops_ with_roasted_ apples_and_ squash/"
Copyright:
"2010 The New York Times Company"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 447 Calories; 13g Fat (24.0% calories from fat); 24g Protein; 66g Carbohydrate; 9g Dietary Fiber; 47mg Cholesterol; 860mg Sodium. Exchanges: 3 Grain(Starch) ; 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Egg noodles or red potatoes.
NOTES : Pair pork chops with roasted apples and caramelized squash, along with herbs and a splash of apple cider vinegar.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0