Search This Blog

Friday, March 1, 2013

Maple Orange Pork Chops with Maple Squash Puree

Pork chops and squash seem like fall food to me.  But I just happen to have a bag of peeled and cubed butternut squash that I need to use in my refrigerator.  And squash and pork are duo made in heaven.  This recipe is one you can cook quickly for a great and easy dinner after work.  Use some nice lean chops and you have a great healthy dinner.  I served this with some steamed fresh green beans.

2 T. maple syrup
2 T. orange juice
1/2 t. thyme
Mix together to use as a baste on the pork chops.

2-4 lean pork chops
2 T. olive oil
salt and pepper
Sprinkle chops with salt and pepper.  Place oil in a saucepan, turn heat on medium high.  Place pork chops in pan.  Baste with maple syrup mixture.  Cook chops for 4-6 minutes per side, basting both sides.

Maple squash puree
1 pkg, peeled and diced butternut squash
2 c. water
Boil squash in water for 10 minutes or until tender.  Drain.  Mash and add in:
2 T. maple syrup
1 T. butter
salt to taste

No comments:

Post a Comment