PRESSURE COOKER PORK CHOPS AND ACORN SQUASH
My husband and I are crazy for the squash we grow in our garden. For a sweet and tangy dish, we pressure-cook it with pork chops and orange juice. -Mary Johnson, Coloma, WI
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place pork chops in a 6-qt. electric pressure cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°.
Nutrition Facts : Calories 349 calories, Fat 11g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 416mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 3g fiber), Protein 24g protein.
PORK CHOPS & ACORN SQUASH
My husband and I are crazy for the squash we grow in our garden. For a sweet and tangy dish, we slow-cook it with pork chops and orange juice. -Mary Johnson, Coloma, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place pork chops in a 5-qt. slow cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Cook, covered, on low 4-6 hours or until pork is tender.
Nutrition Facts : Calories 317 calories, Fat 10g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 365mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
EASY ONE-PAN PORK AND SQUASH DINNER
This quick and easy one-pan pork tenderloin and roasted butternut squash will have your weeknight dinner done in no time and hassle free!
Provided by Fioa
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
- Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
- Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
- Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
- Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358 calories, Carbohydrate 44.5 g, Cholesterol 49.1 mg, Fat 13 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 2.3 g, Sodium 1211.9 mg, Sugar 22.1 g
FALL PORK CHOPS AND ACORN SQUASH
This is originally from the "other" white meat site. A little tweaking done. Good served over Recipe #177017.
Provided by Darkhunter
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half, remove seeds and strings. Slice each half into 8 slices. Set aside.
- Heat oil in pan and quickly brown pork chops on both sides. Remove from pan and set aside.
- Mix together remaining ingredients, except peas.
- In same pan pork chops were browned, place half of sliced squash. Place chops on top. Add remaining squash. Pour liquid over all and bring to boil. Turn heat to low and cover. Cook until pork and squash are tender, approximately 30 minutes. Remove from pan and keep warm.
- Place frozen peas in pan, cover and cook for about 5 minutes or until tender.
- Plate rice of choice on 4 plates. Top with pork chops and squash. Divide peas among plates.
- Pour cooking liquid over all and serve.
GLAZED PORK CHOPS AND SQUASH
A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks in middle and lower thirds. In a small bowl, combine honey, ginger, mustard, and 1 teaspoon oil. Season glaze with salt and pepper. On a large rimmed baking sheet, toss squash with 1 tablespoon oil and season with salt and pepper. Transfer 8 wedges to another rimmed baking sheet. Roast both sheets of squash 15 minutes.
- Remove sheets from oven and flip squash. To tray with 8 wedges, add scallions and bell pepper, drizzle with 1 teaspoon oil, season with salt and pepper, and brush with glaze.
- Return sheets to oven and roast until squash is tender when pierced with a knife, 10 to 15 minutes. Let sheet with 16 wedges cool completely, then refrigerate for Chicken Cutlets with Mustard Greens and Roasted Squash.
- Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high. Season pork with salt and pepper and cook until golden brown on one side, about 4 minutes. Flip, brush with remaining glaze, and cook until pork is cooked through, 5 minutes. Serve pork alongside roasted vegetables.
Nutrition Facts : Calories 523 g, Fat 20 g, Fiber 3 g, Protein 63 g
PORK CHOPS WITH ACORN SQUASH RECIPE
Provided by á-4664
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Combine flour, salt, allspice, ginger and pepper; reserve 2 tablespoons. Melt 1 tablespoon butter in a large nonstick skillet on medium. Coat each chop in flour mixture, shaking off excess flour; cook 2 minutes on each side or until browned. Arrange chops in a 9-by-13-inch baking dish. Top each chop with 1 slice squash. To the skillet, add remaining butter. Stir in reserved 2 tablespoons flour mixture and the brown sugar. Mix nectar with Worcestershire sauce. Gradually add nectar mixture to skillet. Cook and stir until thickened. Pour over chops; cover and bake 1 hour or until chops are tender. Per serving: 345 calories, 30 grams protein, 14 grams fat (35 percent calories from fat), 5.9 grams saturated fat, 26 grams carbohydrate, 90 milligrams cholesterol, 236 milligrams sodium, 2 grams fiber.
ROASTED PORK TENDERLOIN WITH ACORN SQUASH
From 'Everyday Food'. I made this using one large pork loin. I felt it needed a bit more hoisin sauce, so I doubled the amount indicated. It was really delicious.
Provided by dojemi
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 375 degrees.
- Scatter squash and garlic in a lrge roasting pan.
- Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork.
- Place in pan with vegetables; drizzle with oil.
- Roast 25 minutes.
- Brush pork with hoisin sauce.
- Continue roasting, about 15 minutes, until pork reaches and internal temperature of 140 degrees.
- Let meat stand 5 minutes before slicing into 1 1/2 inch tenderloins.
- Serve with squash, garlic, and any pan juices.
- NOTE: The recipe says to leave the skin on the squash. Perhaps this is so the squash will not fall apart during the cooking process. I did cook it as specified but took it off prior to eating.
SPICE-RUBBED PORK LOIN WITH ACORN SQUASH
Sweet, spicy, and savory, this dish is ready in just over an hour. It pairs wonderfully with Sauteed Kale.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a large bowl, stir together 3 tablespoons oil, sugar, chile powder, cinnamon, cumin, and 2 tablespoons water. Add squash and toss to coat. Set aside.
- Generously season pork with salt and pepper. Heat a cast-iron skillet or other heavy pan over high. Add 1 tablespoon oil and swirl to coat. Cook pork on all sides until deep golden brown, about 10 minutes total. Place pork on a rimmed baking sheet; pour oil from skillet onto sheet and spread evenly.
- Arrange squash around pork. Brush pork with sugar mixture from bowl. Bake until pork is cooked through (an instant-read thermometer inserted in center should register 135 degrees), 40 to 45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.
Nutrition Facts : Calories 552 g, Fat 27 g, Fiber 3 g, Protein 42 g
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