Rating: 5 stars
1 Ratings
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  • 5 star values: 1

So simple to prepare, the gravy is a fantastic recipe to keep on hand for a variety of other proteins. Try it with poached eggs or chicken.

Robin Bashinsky
Recipe by Cooking Light September 2015

Gallery

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: 1 pork chop, 1/3 cup sauce, and 3/4 cup squash)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a skillet over medium-high. Add pork; cook 5 minutes on each side. Remove from pan.

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  • Combine 1/2 cup tomato juice and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture, remaining 1/2 cup tomato juice, stock, garlic powder, and onions to pan. Bring to a boil; reduce heat, and simmer 3 minutes. Remove pan from heat. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon parsley, and 1 tablespoon butter.

  • Heat remaining 1 tablespoon butter in a skillet over high heat until foamy. Add squash; cook 5 minutes, stirring occasionally. Stir in remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1 tablespoon parsley. Serve pork with sauce and squash.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

269 calories; fat 15.4g; saturated fat 5.9g; mono fat 6.1g; poly fat 1.4g; protein 24g; carbohydrates 9g; fiber 2g; cholesterol 82mg; iron 2mg; sodium 590mg; calcium 57mg.
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