Home > Filters & Accessories > Tips > Recipes > Dinner Recipes > Joanne's Pork Chops with Butternut Squash and Morel Chutney Joanne's Pork Chops with Butternut Squash and Morel Chutney |
| We had the pleasure of getting to know Joanne from the Joanne Eats Well With Others blog, a 23 year old student living in NYC. She's pursuing an MD/PhD program, and hopes to do cancer research in the future. Right now, she's a health conscious cook we just can't get enough of! Her dishes are so delicious, with tasty healthy twists! She's here to share her wonderful Pork Chops with Butternut Squash and Morel Chutney recipe with us. Joanne's Pork Chops with Butternut Squash and Morel Chutney Butternut Squash and Morel Chutney Serves 4 Ingredients: 1 small butternut squash, a little less than 1 lb, chopped into small dice 1 oz dried morels, reconstituted in boiling water for 30 minutes, chopped 2 tbsp cranberry juice 1/3 cup apple cider vinegar 1/4 cup brown sugar 1/4 tsp cinnamon 1 tbsp fresh ginger, minced 1/2 cup dried cranberries Preparation: 1. Heat a non-stick skillet and spray with cooking spray. Saute the butternut squash until it is just starting to get soft. Add in the morels and saute for 2-3 minutes. 2. Add the remaining ingredients. Bring to a simmer and cook for 5 minutes or until most of the liquid has evaporated. Season to taste with salt and pepper. Cumin and Brown Sugar-Dusted Pork Chops Serves 4 Ingredients: 4 pork chops 2 tbsp brown sugar 1 tsp cumin salt and pepper Preparation: 1. Preheat a grill or George Foreman. Combine the sugar and cumin. Sprinkle the pork chops on both sides with salt and pepper. Sprinkle the sugar and cumin mix evenly over the chops. 2. Grill the chops until desired degree of doneness. Top the chops with the chutney and garnish with some cilantro. |