Autumn Pork Skillet 2 Recipe 45
AUTUMN PORK CHOP DINNER
I like to cook for two and try to make just the right amount so I don't have leftovers. With its golden pork chops, tasty green beans and tangy cabbage, this meal-in-one is a favorite of my husband, William.-Cecelia Wilson, Rockville, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chops in oil on both sides; remove and set aside. Toss cabbage with brown sugar and parsley; place in an 11x7-in. baking dish. Top with potatoes and beans. Arrange chops over vegetables. Sprinkle with lemon-pepper. Pour apple juice over all. , Cover and bake at 350° for 45 minutes or until the pork chops and vegetables are tender. Combine the bread crumbs and butter; sprinkle on top. Bake for 15 minutes longer.
Nutrition Facts : Calories 625 calories, Fat 22g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 595mg sodium, Carbohydrate 71g carbohydrate (30g sugars, Fiber 6g fiber), Protein 37g protein.
AUTUMN PORK ROAST
This pork roast is surrounded by onions and butternut squash, and baked in a savory and sweet sauce.
Provided by SJRJA
Categories Main Dish Recipes Roast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
- Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
- Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving
Nutrition Facts : Calories 450.1 calories, Carbohydrate 29.8 g, Cholesterol 91.8 mg, Fat 21 g, Fiber 1.8 g, Protein 31.4 g, SaturatedFat 6.7 g, Sodium 288.6 mg, Sugar 22.3 g
AUTUMN PORK SKILLET
This is posted in request for a pork recipe with Sun-maid Raisins. I will make this sounds like an easy recipe thats sweet and rich. I'd say comfort food. I tweeked it with cinnamon and ginger. Serve it with fluffy white rice. I finally made this and you can omit the cream and serve without.
Provided by Rita1652
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into ¼-inch slices; sprinkle each with garlic salt.
- In large skillet, brown pork slices in oil, a few slices at a time.
- Return pork and any juices to skillet.
- Combine apple juice and flour; pour into skillet.
- Add apple slices, raisins, cinnamon and ginger.
- Cook, stirring frequently, until mixture comes to a boil and thickens.
- Cover; reduce heat and simmer 10 minutes or until pork is tender.
- Remove pork, apples and raisins to serving dish; keep warm.
- Bring pan juices to a boil; blend in whipping cream.
- Cook until slightly thickened.
- Pour cream mixture over pork, apples and raisins.
- Sprinkle with green onions.
Nutrition Facts : Calories 427.2, Fat 21.1, SaturatedFat 6.8, Cholesterol 79.4, Sodium 61, Carbohydrate 33, Fiber 2.5, Sugar 23.7, Protein 27.6
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