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Sweet and Savory Pork Skillet with Apples

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 4 individual Bacon
  • 1 1/2 pounds Pork Chops, Bone-In
  • 1/4 teaspoons Dried Thyme #1
  • 1/8 teaspoons Salt #1
  • 1/8 teaspoons Black Pepper #1
  • 1 1/2 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
  • 1/4 teaspoons Dried Thyme #2
  • 1/4 teaspoons Cinnamon
  • 1/8 teaspoons Salt #2
  • 1/8 teaspoons Black Pepper #2

Serving Day Ingredients

  • 2 teaspoons Olive Oil
  • 3/4 cups Chicken Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 oz pork & 1 cup veggies
  • 514 Calories
  • 27g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 132mg Cholesterol
  • 525mg Sodium
  • 27g Total Carb
  • 5g Fiber
  • 13g Total Sugars (Includes 0g Added Sugars)
  • 41g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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. Cool pork.
  7. Meanwhile, divide brussel sprouts, squash, onion, apples, garlic, thyme #2, cinnamon, salt #2 and pepper #2 among indicated number of gallon freezer bags.
  8. Divide and add pork and bacon to freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Heat olive oil in a large skillet over medium heat.
  3. Cook frozen skillet mixture 8-10 minutes, stirring frequently, until veggies are crisp tender and pork has thawed.
  4. Add chicken broth and bring to a boil.
  5. Reduce heat and simmer 10-15 minutes until veggies are tender.

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