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Sweet and Savory Pork Skillet with Apples

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Sweet and Savory Pork Skillet with Apples

Kim
The Cook
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.

Read More
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
Serving Day Ingredients
  • 2 teaspoons Olive Oil
  • ¾ cups Chicken Broth/Stock

Containers

Supplies

  • Labels

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?

  1. 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.

  1. 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.

  1. Heat a large skillet over medium low heat.
  2. Cook bacon in skillet until crisp, remove to a paper towel to cool.
  3. Increase heat to medium, reserving bacon drippings.
  4. 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.
  5. Crumble cooled bacon.
  6. In the same skillet, heat olive oil in a large skillet over medium heat.
  7. Saute brussel sprouts and squash 4-5 minutes.
  8. Add onion and apples and saute another 4-5 minutes until veggies and fruit are crisp tender.
  9. Add garlic, thyme, and cinnamon. Season with salt #2 and pepper #2. Saute another 1-2 minutes until fragrant.
  10. Add pork and bacon back to the pan. Add chicken broth and bring to a boil.
  11. Reduce heat and simmer 10-15 minutes until veggies are tender.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 6 oz pork & 1 cup veggies
Amount Per Serving
Calories
514
Total Fat
27g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
132mg
Sodium
525mg
Total Carbohydrates
27g
Fiber
5g
Sugar
13g
Protein
41g
WW Freestyle
11

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, traditional, fall, winter, gaps, egg-free, nut-free, whole30, real-food, diet, aip-friendly, wwfreestyle, wwfreestyle11-12, wwfreestyle11-12

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, traditional, fall, winter, gaps, egg-free, nut-free, whole30, real-food, diet, aip-friendly, wwfreestyle, wwfreestyle11-12, wwfreestyle11-12

4 Comments

Join the discussion

  1. So 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?

    Reply

    1. 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!

      Reply