Porkchop Perfection
Finally, my porkchops get rave reviews! Andrew was full of praise after last nights dinner and I was pretty impressed with myself too. I've never had an easy time cooking porkchops in a pan - they can get so dry and tough. So, last night I tried a new technique (to me) and broiled them. Awesome! Here's the dinner plan for....Autumn Apple and Onion Broiled Porkchops with Smashed buttercup squash :)
Peel and cut into chunks 1 medium "Buttercup squash" - A regular peeler does the trick
Steam chucks of squash in 1 inch of water until tender. About 5 minutes. Spice up with cinnamon and clove to taste. No need to add sugar or butter, really. Keep warm on the stove and give a good stir before serving.
Slice 1 green apple and 1 large onion and saute on medium heat with a bit of olive oil or pam spray. Add spices to taste. I use pepper and cinnamon and a drop of sugar-free maple syrup.
Rinse and pat dry the boneless chops. Salt and pepper both sides.
Heat broiler for 10 minutes.
Put chops on top rack in a baking pan and cook for about 8 minutes or until brown enough to flip. Flip and cook for another 8 minutes. Check internal temp at about 6 minutes if it reads 150 degrees the chops are safe to eat. Take them out and let them sit for 5 minutes before serving.
Plop squash on plate. Place chops on top of squash and smother with warm apple and onions.
Dig in! This is a good one:)
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