2 T. butter
1 medium butternut squash
2 medium baking apples (Honeycrisp, Granny Smith, Jonagold, Braeburn, and Gala are all good choices)
1-2 T. brown sugar, depending on desired sweetness
1/2 tsp. ground cinnamon
Pinch or two of salt
4 bone-in pork loin chops
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
Salt and pepper to taste
In a large skillet, heat butter over medium-low heat.
Meanwhile, peel butternut squash and apples.
Cut squash and apples into 1/2-inch cubes.
Place in pan, and stir to coat with butter.
Cook for 3-4 minutes.
Turn heat to medium.
Add brown sugar, cinnamon, and salt. Stir to combine.
Cook for another 10 minutes or so, stirring regularly, until vegetables are tender.
Remove to plate.
Add pork chops, and season with rosemary, thyme, and salt and pepper to taste.
Cook about 10 minutes on each side, or until a thermometer reads 145 F.
Return apples and squash to pan and toss to warm.
Oh-My-Gosh! After having baked oatmeal at a local coffee shop, I have been thinking about it every day since!! I had to look up recipes to see if I can make my own and I found this lovely looking recipe. I can NOT wait try to try it, although I’m going to need a weekend day to try it as I’m usually eating my breakfast at work anymore. It looks so worth it though! Here it is: http://cookieandkate.com/2014/toasted-oatmeal-strawberry-chia-jam-coconut-whipped-cream/?crlt.pid=camp.SruvxpUdGfjE
If you try this recipe, let me know what you think!!!!
This is a pretty quick recipe that I’ve made before. Instead of using the white rice, I switched to brown rice to make it a little healthier. Just be aware that it will take a little longer to cook if you use brown rice. Using the brown rice will keep you fuller-longer.
A chocolate treat to feel good about!
For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.