- November 25, 2024
-
-
Loading
Loading
One of the most common New Year’s resolutions each year is to eat healthier or lose weight. I stopped making resolutions a while ago; I never held myself accountable for them. But a promise I am making to myself is to start 2012 on a healthy note, to eat better, cook fresher and exercise more.
My mom got me a subscription to Cooking Light magazine for Christmas, and my first issue hasn’t come in the mail yet, but I spent hours browsing their online recipes for my first healthy meal. I finally settled on spiced pork chops with butternut squash. Sounded delicious.
I have never cooked with pork or butternut squash before, so I figured this would be an adventure.
After shopping, and finding out how to pick a ripe squash from the produce guy at my local Publix, I put on my new apron and pulled out my knives (both Christmas presents) to get to work.
This is where the circus began. Being inexperienced in the world of cooking multiple dishes at once, I followed the directions laid out by the magazine. Come to find out, I should have listened to my instincts.
I enthusiastically spiced my pork and took in the aromas of nutmeg and cinnamon and placed the chops carefully in the pan. As they cooked, I cut up my squash, and froze when I realized I forgot to start the brown rice I wanted to serve with the meal. My parents were coming over for dinner, and I wanted this to be perfect.
I scrambled to get a chicken stock, water mixture boiled, but as I set the timer, I realized it was probably too late.
I set the pork aside to rest and finished up the squash mix. As my parents arrived at my apartment, the rice was nowhere near done, and to avoid a completely cold dinner, we chose to forgo the starch.
Both my parents agreed that the rice wasn’t needed and that the dinner was delish, but they are supposed to say that.
Lesson learned: Look at cooking times before preparing a meal; it’s a juggling act. Most likely, you should cook the meat last. Which was the case in this adventure.
I have adjusted the order in the directions. Happy New Year and healthy eating.
Spiced Pork Chops with Butternut Squash
Yields four servings
What you need:
Cooking spray
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 chopped onion
1/4 cup water
1 tablespoon chopped fresh mint
What to do:
Pierce squash several times with a fork; place on paper towels in microwave oven. Microwave at high one minute. Peel squash; cut in half lengthwise. Discard seeds and membrane. Coarsely chop squash.
Coat pan with cooking spray (I used a wok for this). Add squash; cover and cook seven minutes, stirring occasionally. Add onion; cook, uncovered, five 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.
While squash is cooking, 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 three to four minutes on each side or until done. Remove pork from pan; keep warm.
Spoon squash mixture evenly over pork and serve.
Nutritional Information
Source Cookinglight.com
Amount per serving
Calories: 232
Calories from fat: 26%
Fat: 7g
Saturated fat: 2.4g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.5g
Protein: 25.6g
Carbohydrate: 18.2g
Fiber: 3.2g
Cholesterol: 65mg
Iron: 1.7mg
Sodium: 200mg
Calcium: 96mg
