Rating: 3.5 stars
3 Ratings
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Don't reserve pumpkin pie spice for desserts alone; sprinkle this blend of cinnamon, ginger, nutmeg, and allspice on pork chops for a fragrant, home-style dish.Prep: 4 minutes; Cook: 21 minutes

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary test

prep:
4 mins
cook:
21 mins
total:
25 mins
Yield:
4 servings (serving size: 1 pork chop and 3/4 cup squash)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

232 calories; calories from fat 26%; fat 7g; saturated fat 2.4g; mono fat 2.9g; poly fat 0.5g; protein 25.6g; carbohydrates 18.2g; fiber 3.2g; cholesterol 65mg; iron 1.7mg; sodium 200mg; calcium 96mg.
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