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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
- In small bowl combine thyme, cumin, oregano, black pepper, cinnamon and allspice; coat chops generously with seasoning and place in shallow roasting pan.
- Heat oven to 450 degrees F.
- 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.
- Roast chops for 15 minutes, until nicely browned.
- 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 gramsRecipe provided courtesy of Pork: The Other White Meat.
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