|4||Pork chops (1-1/2 lb)|
|1½ cup||Apple cider, or juice|
|2½ cup||Squash, thin slice, peeled about 1/2 a squash|
|¼ cup||Dried apricots, sliced|
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 ½ ts salt and ¼ 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=-]
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