Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Pork chops (1-1/2 lb)
1 Onion, diced
1 1/2 c Apple cider, or juice
2 1/2 c Squash, thin slice, peeled
- about 1/2 a squash
1/4 c Dried apricots, sliced

Choose an easy to peel squash such as butternut or Delicata, or pick
an acorn squash and leave the skin on for colour contrast.

Trim off any fat from pork; sprinkle with 1/2 ts salt and 1/4 ts
pepper.

In large heavy skillet, heat 1 ts vegetable oil over medium-high
heat; cook pork chops for 3-4 minutes on each side or until browned
all over. Remove and set aside.

Add onion to pan; cook over medium heat, stirring occasionally and
adding 1 tb water if necessary to prevent sticking, for about 5
minutes or until softened. Pour in apple cider, stirring to scrape up
brown bits from bottom of pan (deglaze). Add sliced squash and
apricots; cover and simmer for 7 to 8 minutes or until squash is
tender.

Return pork chops to pan; cook for 3-5 minutes or just until no
longer pink inside.

Serve with rice, tender-crisp green beans and sourdough bread.

Makes 4 servings for $10.67CDN [Nov 94]

Per Serving: about 260 calories, 25 g protein, 6 g fat, 29 g
carbohydrate, good source iron

Fast with Five is a collection of recipes that require a maximum of
five ingredients to make.

Source: Canadian Living magazine - Nov 94 Test Kitchen recipe

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