Braised Pork Chops with Orange-Mustard Sauce
2 9-10 oz. 1-inch thick pork Chops
1/4 teaspoon salt
¼ teaspoon freshly floor black pepper
1 tablespoon vegetable oil
1 teaspoon finely chopped contemporary ginger root
1/4 cup orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
Season chops with salt and pepper and evenly dredge in flour.
Warmth oil in a 10-inch skillet with a canopy over medium-high warmth.
Brown chops, 3-4 minutes per aspect.
In a small bowl, stir collectively ginger root, orange juice, soy sauce, honey, mustard, and garlic.
Pour ginger combination over chops. Simmer, coated,10 minutes. Place cooked chops on a serving plate; spoon the sauce over the pork to serve.
Honey- Baked Acorn Squash
1 small acorn squash
lower into 1-inch strips seeds eliminated
1/8 teaspoon floor cinnamon
1/8 teaspoon salt
1/8 teaspoon floor black pepper
1 tablespoon honey
Preheat the oven to 400°F. Prepare the squash pores and skin aspect down in a baking dish.
Sprinkle the squash with the cinnamon, salt, and pepper, and drizzle with the honey. Bake, uncovered, for about half-hour, or till browned on the edges and really tender when pierced with a fork.
Oven Fried Zucchini Sticks
Non-stick cooking spray
1 medium unpeeled zucchini
1 tablespoon olive oil
2 tablespoons Italian seasoned bread crumbs
1 tablespoon grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon every of salt and pepper
Preheat the oven to 400 levels F
Spray the cookie sheet with non-stick spray or use parchment paper.
Mix bread crumbs, parmesan cheese, garlic powder, salt, and pepper in a shallow dish and put aside.
Lower zucchini in quarters lengthwise, and lower spears in half or thirds. Put zucchini spears in a plastic bag, add oil, shut the bag, and shake so the spears are evenly coated with oil.
Roll every spear within the breadcrumb combination to coat evenly.
Prepare coated spears in a single layer on a ready cookie sheet.
Bake for 10-12 minutes or till browned and crunchy.