Mike and I decided to cook last Friday night. Originally I intended to make my famous Kasha Varnishkas, however, the grocery store near me didn’t have any Kasha, so we had to make new plans.
We opted for a menu of “Awesome Honey Glazed Pork Chops” (recipe courtesy of allrecipes.com), roasted butternut squash with chestnuts, and a simple, yet delicious Rice-A-Roni Long Grain & Wild Rice. The entire meal took about 15 minutes to prep, however, the roasting of the squash and the cooking of the Rice-A-Roni made the entire meal cookable in a little over an hour. If you need a good meal and don’t want to put too much effort into it, I highly recommend this combination!
The hardest part was the squash, which had to be cut up into little pieces. Thankfully my brandy new pealertook the skin off the squash with ease. The problem, however, became cutting the slippery squash!
It all worked out in the end, however:
The leftover squash and chestnuts with the honey pecan sauce were absolutely incredible the next day.
Without further ado, here are the recipes:
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Awesome Honey Pecan Pork Chops (check the link to see it and the comments on allrecipes.com)
INGREDIENTS (Nutrition)
- 1 1/4 pounds boneless pork loin, pounded thin (we used thin cut pork chops)
- 1/2 cup all-purpose flour for coating
- salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup honey
- 1/4 cup chopped pecans (we doubled this to 1/2 cup since it didn’t look like enough)
DIRECTIONS
- In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
- In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
- Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
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Roasted Butternut Squash and Chestnuts
(This was originally a recipe for Sweet Potatoes that I revised slightly. Thanks to Aunt Linda for the inspiring original recipe)
Ingredients:
Squash or Sweet Potatoes
Steamed/cooked Chestnuts (I buy them in a box from Trader Joes and Asian Markets usually sell them)
Salt & Pepper
Olive Oil
Directions:
NOTE: Start them in a cold oven, it has something to do with getting them warm, but not too quickly
Cover a cookie sheet with foil. Spray with Pam.
For squash: Peal it. For sweet potatoes: Scrub potatoes well. Dry with a paper towel. Cut off skinny ends.
Slice into pieces about ½ inch thick.
Dump into bowl and add some salt and pepper. Not too much. Then pour about 1 ½ tsp of Extra Virgin Olive Oil into you hands and rub both sides of each round. (I stirred them all in a bowl and made sure it was evenly coated… it turned out fine)
Place in single layer on the cookie sheet. Cover tightly with foil. Put into cold oven. Turn oven to 425. Bake for 30 mins.
Remove from oven and remove the top layer of foil. Return to oven for another 15-25 mins, until the bottom edges of the rounds are golden brown.
Remove from oven and flip over each round. Return to oven for another 15-18 mins.
Throw the chestnuts in with the squash and roast another 3-5 minutes until bottoms of the squash are golden brown and chestnuts are warmed.
Try not to eat them all before sitting down to dinner.
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Rice-A-Roni
Buy.
Read.
Follow directions.
Eat.
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Happy Nomming!
