Braised Pork Chops with Orange-Mustard Sauce

Ingredients

Flour
2 9-10 oz. 1-inch thick pork Chops
1/4 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh ginger root
1/4 cup orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon Dijon mustard
2 cloves garlic, minced

Directions

Season chops with salt and pepper and lightly dredge in flour.
Heat oil in a 10-inch skillet with a cover over medium-high heat.
Brown chops, 3-4 minutes per side.

In a small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard, and garlic.

Pour ginger mixture over chops. Simmer, covered,10 minutes. Place cooked chops on a serving plate; spoon the sauce over the pork to serve.

Honey- Baked Acorn Squash

Ingredients

1 small acorn squash
cut into 1-inch strips seeds removed
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon honey

Directions

Preheat the oven to 400°F. Arrange the squash skin side down in a baking dish.

Sprinkle the squash with the cinnamon, salt, and pepper, and drizzle with the honey. Bake, uncovered, for about 30 minutes, or until browned at the edges and very tender when pierced with a fork.

Oven Fried Zucchini Sticks

Ingredients

Non-stick cooking spray
1 medium unpeeled zucchini
1 tablespoon olive oil
2 tablespoons Italian seasoned bread crumbs
1 tablespoon grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon each of salt and pepper

Directions

Preheat the oven to 400 degrees F
Spray the cookie sheet with non-stick spray or use parchment paper.
Combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper in a shallow dish and set aside.

Cut zucchini in quarters lengthwise, and cut spears in half or thirds. Put zucchini spears in a plastic bag, add oil, close the bag, and shake so the spears are lightly coated with oil.

Roll each spear in the breadcrumb mixture to coat lightly.
Arrange coated spears in a single layer on a prepared cookie sheet.
Bake for 10-12 minutes or until browned and crunchy.


Posted by in orange, Pork, squash, zucchini