Sweet and Savory Pork Skillet with Apples
4
Servings
16
Ingredients
4
Comments
Fall is nearly here, and this is the perfect dinner to get your taste buds ready. Everything is cooked in one skillet allowing all the fall flavors to blend together and giving you a break on dishes.
4
Servings
16
Ingredients
4
Comments
Ingredients
- 4 individual Bacon
- 1 ½ pounds Pork Chops, Bone-In
- ¼ teaspoons Dried Thyme #1
- ⅛ teaspoons Salt #1
- ⅛ teaspoons Black Pepper #1
- 1 ½ cups halve Brussels Sprouts
- 1 cup peel and chunk Squash, Butternut
- 1 cup dice Onion
- 2 cups dice Apple, Granny Smith
- 3 teaspoons mince Garlic, Cloves
- ¼ teaspoons Dried Thyme #2
- ¼ teaspoons Cinnamon
- ⅛ teaspoons Salt #2
- ⅛ teaspoons Black Pepper #2
- 2 teaspoons Olive Oil
- ¾ cups Chicken Broth/Stock
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat a large skillet over medium low heat.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat a large skillet over medium low heat.
- Cook bacon in skillet until crisp, remove to a paper towel to cool.
- Increase heat to medium, reserving bacon drippings.
- Season pork with thyme #1, salt #1 and pepper #1. Cook pork in bacon drippings for 7-8 minutes, or until cooked through. Set aside.
- Crumble cooled bacon.
- In the same skillet, heat olive oil in a large skillet over medium heat.
- Saute brussel sprouts and squash 4-5 minutes.
- Add onion and apples and saute another 4-5 minutes until veggies and fruit are crisp tender.
- Add garlic, thyme, and cinnamon. Season with salt #2 and pepper #2. Saute another 1-2 minutes until fragrant.
- Add pork and bacon back to the pan. Add chicken broth and bring to a boil.
- Reduce heat and simmer 10-15 minutes until veggies are tender.
4 Comments
Join the discussionSo I am confused..if I want to freeze this I do not cook the squash and veggies first? I’m not sure what you mean about dividing the veggies into the number of indicated bags…? I freeze the pork and then the raw veggies all in individual separate bags?
Hey, Margaret! We are happy to help! 1. That is correct you do not cook the squash and veggies first. 2. You’ll see on the left-hand sidebar this recipe is for 4 servings and for 4 servings you need one 1-gallon freezer bag. 3. The verbiage is confusing because it says bags (plural) but everything is going in the one 1-gallon freezer bag (4 servings). I hope this helps. Enjoy!
Thank you….
I was always told squash would turn brown if frozen uncooked?
It should be fine but if you’re concerned you could try blanching beforehand.