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Ingredientes
- 4 x Pork chops (1-1/2 lb)
- 1 x Onion, diced
- 1 1/2 c. Apple cider, or possibly juice
- 2 1/2 c. Squash, thin slice, peeled about 1/2 a squash
- 1/4 c. Dry apricots, sliced
Direcciones
- Choose an easy to peel squash such as butternut or possibly Delicata, or possibly pick an acorn squash and leave the skin on for colour contrast.
- Trim off any fat from pork; sprinkle with 1/2 ts salt and 1/4 ts pepper.
- In large heavy skillet, heat 1 ts vegetable oil over medium-high heat; cook pork chops for 3-4 min on each side or possibly till browned all over. Remove and set aside.
- Add in onion to pan; cook over medium heat, stirring occasionally and adding 1 tb water if necessary to prevent sticking, for about 5 min or possibly till softened. Pour in apple cider, stirring to scrape up brown bits from bottom of pan (deglaze). Add in sliced squash and apricots; cover and simmer for 7 to 8 min or possibly till squash is tender.
- Return pork chops to pan; cook for 3-5 min or possibly just till no longer pink inside.
- Serve with rice, tender-crisp green beans and sourdough bread.
- good source iron
- ingredients to make.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 139 | 56% |
| Total Fat 15.46g | 19% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 764mg | 32% |
| Potassium 562mg | 16% |
| Total Carbs 18.69g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 12.3g | 8% |
| Protein 8.94g | 14% |
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