Apple Juice Pork With Squash and Craisins

By kaydeis

Ingredients

• 4 boneless pork chops
• Salt and pepper
• 3 Tbs extra-virgin olive oil
• 1 onion, coarsely chopped
• 1 cup apple juice
• 1/2 butternut squash – peeled, seeded and cut into 1-inch pieces
• 1/2 cup dried cranberries
• 3 Tbs chopped fresh sage

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 250°. Season the pork chops with salt and pepper. In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the pork chops and 1 more tablespoon olive oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an ovenproof dish and tent with foil; place in the oven.

2. Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. Stir in the apple juice, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.

Nutrition Facts
Nutrition (per serving): 325 calories, 111 calories from fat, 12.5g total fat, 51.2mg cholesterol, 178.9mg sodium, 908.8mg potassium, 32.2g carbohydrates, 2.5g fiber, 13.6g sugar, 22.4g protein, 8.8 points.