Pork with Squash and Apples

There is nothing that says summer than a meal with squash! And this recipe is so easy, you’ll want to fix again and again.


The Ingredients

1 tsp fresh nutmeg, grated
One and half tsp minced garlic
2 tbsp fresh sage, chopped
2 One pound trimmed pork tenderloins
Kosher salt and ground pepper
1 butternut squash, small, peel & cut
2 cooking size apples, peel & cut

1 med-size red onion, cut
1 tbsp honey mustard
Fresh rosemary, 1 sprig
5 tbsp unsalted butter


The Preparation

  1. Heat the oven to preheat to 425 degrees.
  2. In a bowl, mix the nutmeg, one teaspoon of the garlic, and the sage.
  3. Rub mixture over the pork and sprinkle with salt & pepper.
    Toss the apples, onions, squash, and remaining garlic together with the honey mustard, salt & pepper in a bowl.
  4. Spread onto a sheet of foil.
  5. Add the rosemary and three tablespoons of the butter.
  6. Close ends of the foil, crimp together to create a packet.
  7. Place the packet on baking sheet then place in oven to roast for 30 to 35 minutes.
  8. Poking holes in the packet will release the steam.

As this roasts heat a large ovenproof skillet over medium-high heat. Add the rest of the butter and brown all sides of the pork. Add two tablespoons of water to loosen the browned bits then scrape the pan and place the results in pan. Lower the oven setting to 150 and wait 15 minutes. Then place the meat on a cutting board and let it sit for five minutes.

Turn the heat on skill to back to medium setting and add half cup of water, scraping up the browned bits. Let it simmer for two minutes. Then slice the pork, pouring the pan juices over it.


Ready to serve with the apples & squash!

Slow Cooker Pork Chops

The Ingredients:

  • 3/4 c all-purpose flour, divided
  • 1/2 tsp ground mustard
  • 1/2 tsp blended garlic & pepper
  • 1/4 tsp seasoned salt
  • 4 pork loin chops, boneless
  • 2 tbsp canola oil
  • 1 can (14.5 oz) chicken broth

Start Cooking:

  1. Pour ½ cup flour, mustard, garlic/pepper blend, seasoned salt into a large re-sealable plastic bag.
  2. Add one pork chop at a time then shake around to coat well.
  3. Pour the canola oil into large skillet and brown the chops on both sides.
  4. Place in a 5 quart slow cooker.
  5. In small bowl, pour remaining flour and add broth, whisking until smooth.
  6. Pour mixture over the chops.
  7. Place lid on then cook for three to four hours on low or until meat is tender.
  8. Place the cooked chops on a serving plate then while liquid cooks, keep steady whisking so it stays smooth. Serve on side with pork.

Sauteed Boneless Pork Chops

The other white meat can make some of the best meals, especially when you’re getting farm fresh pork from Figbo. This is a classic recipe that the family will never get tired of.

The Ingredients

  • Two tablespoons butter
  • One tablespoon oil
  • One boneless rib end pork loin roast
  • Pepper and Salt
  • One-fourth cup flour
  • A pan sauce

Put It Altogether

  1. Cut the boneless pork chops into six generous size chops, one inch thick. Then with fingertips, press each chop lightly to flatten
  2. Over a low heat, melt the butter and oil in skillet. As the skillet is heating, sprinkle pepper & salt on both sides of the chops then cover them in flour.
  3. Just before you place the chops in the skilled to saute`, turn the heat to medium-high and when the butter no longer foams and smells brown, place the chops in it. Cook for 3 minutes then turn once and let cook another 3 minutes. Place chops on plate with an uncooked relish.

Parmesan Crusted Pork Chops

This recipe makes ‘the other white’ meat one to be repeated often in most families. The crunchy crust of the homemade batter covering the tender pieces of pork, the bites just melt in your mouth. The parmesan gives you a taste of Italian and when paired with a Pinot, it turns this dish into elegance for those special dinners.



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