Post by Kate Vermeer Wilson on Jan 7, 2010 11:44:47 GMT -5
This is delicious. I got it off of myrecipes.com after looking for dishes that would fit our Paleo requirements. I have found that the squash needs to be cooked longer than they say. And maybe with a little more water. You don't need the salt necessarily.
Ingredients
* 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon salt, divided
* 1 butternut squash (about 1 1/4 pound)
* 1 cup refrigerated prechopped onion
* 1/4 cup water
* 1 tablespoon chopped fresh mint
Preparation
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with spice, pepper, and 1/8 teaspoon salt. Add pork to pan; sauté 3 to 4 minutes on each side or until done. Remove pork from pan; keep warm.
2. While pork cooks, pierce squash several times with a fork; place on paper towels in microwave oven. Microwave at HIGH 1 minute. Peel squash; cut in half lengthwise. Discard seeds and membrane. Coarsely chop squash.
3. Coat pan with cooking spray. Add squash; cover and cook 7 minutes, stirring occasionally. Add onion; cook, uncovered, 5 minutes, stirring frequently. Add 1/4 cup water; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat; stir in 1/8 teaspoon salt and mint. Spoon squash mixture evenly over pork.
Ingredients
* 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon salt, divided
* 1 butternut squash (about 1 1/4 pound)
* 1 cup refrigerated prechopped onion
* 1/4 cup water
* 1 tablespoon chopped fresh mint
Preparation
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with spice, pepper, and 1/8 teaspoon salt. Add pork to pan; sauté 3 to 4 minutes on each side or until done. Remove pork from pan; keep warm.
2. While pork cooks, pierce squash several times with a fork; place on paper towels in microwave oven. Microwave at HIGH 1 minute. Peel squash; cut in half lengthwise. Discard seeds and membrane. Coarsely chop squash.
3. Coat pan with cooking spray. Add squash; cover and cook 7 minutes, stirring occasionally. Add onion; cook, uncovered, 5 minutes, stirring frequently. Add 1/4 cup water; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat; stir in 1/8 teaspoon salt and mint. Spoon squash mixture evenly over pork.