CooksRecipes home pageCooking DictionaryCooking ChartsHow-To's and TipsVideo RecipesRecipe BoxShopping List

Custom Search

CooksRecipes logo.

Recipe Comments.to your personal ZipList Recipe Box where you can store all of your favorite web recipes in one place and easily add ingredients to your shopping list.


Join us on
Subscribe Button

Recipe Collections.

Meal Course or Part:
Appetizers & Snacks
Bars & Brownies
Beverages & Drinks
Breads, Muffins & Rolls
Breakfast & Brunch Dishes
Cakes, Cupcakes & Frostings
Candies & Fudges
Cookies
Desserts
Pies & Pie Crusts
Salads & Salad Dressings
Sandwiches
Sauces & Condiments
Side Dishes
Soups, Stews & Chili
Main Dish Recipes:
Beef Entrees
Chicken Entrees
Ground Meats & Sausage
Lamb Entrees
Pork Entrees
Seafood Entrees
Turkey Entrees
Veal Entrees
Vegetarian Entrees
Wild Game Entrees
Health & Diet Recipes:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisines:
Asian & Indian
International Dishes
Italian & Mediterranean
Mexican & Southwestern
Specialty Recipes:
BBQ & Grilling Recipes
Family-Favorite Recipes
Holiday Recipes
Pasta Dishes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

Quickly roasted seasoned pork chops are paired with a winter squash puree and sautéed spinach: A perfect weeknight supper for autumn or winter. Serve all with warm focaccia wedges.

Roasted Pork Chops with Autumn Mashed Potatoes & Sautéed Spinach

4 3/4-inch thick pork chops
1 tablespoon fresh thyme
1 tablespoon ground cumin
1 tablespoon oregano
1 tablespoon coarsely ground black pepper
1 teaspoon cinnamon
1 teaspoon allspice
1 small butternut squash, peeled, seeded and cubed
1 pound small red potatoes, quartered
4 tablespoons light cream
2 tablespoons butter
1 1/2 pounds spinach, washed, trimmed and chopped
2 cloves garlic, crushed
2 tablespoons olive oil
1/2 cup raisins
Salt to taste
1/2 teaspoon red pepper flakes
  1. In small bowl combine thyme, cumin, oregano, black pepper, cinnamon and allspice; coat chops generously with seasoning and place in shallow roasting pan.
  2. Heat oven to 450°F (230°C).
  3. Meanwhile, in a large heavy saucepan cook the squash and potatoes in boiling water until tender, about 10 to 15 minutes; drain, add cream, butter and salt to pan and mash the vegetables. Salt to taste and keep warm.
  4. Roast chops for 15 minutes, until nicely browned.
  5. Sauté spinach and garlic in olive oil in large skillet until spinach is wilted and garlic tender, about 2 minutes. Add raisins, salt to taste and red pepper flakes.

Serves 4.

Nutrition Facts: Calories 490 calories Protein 31 grams Fat 22 grams Sodium 430 milligrams Cholesterol 80 milligrams Saturated Fat 7 grams Carbohydrates 47 grams Fiber 11 grams

Recipe provided courtesy of Pork: The Other White Meat.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle


| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2012 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating