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
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