food |
everyday easy
Mustard-Glazed Pork Chops
s t a r t t o f i n i s h
25 min.
BL DGET
$2.05 per serving
Potato-Cheddar Soup
s t a r t t o f i n i s h
30 min.
b u d g e t
$2.79 per serving
4
x/z-
inch-thick bone-in pork chops
2
tsp. olive oil
1
large onion, cut in thin wedges
l/2
cup apricot preserves
1
Tbsp, Dijon-style or spicy mustard
1
tsp, paprika
Vz
tsp, ground nutmeg
Fresh sage leaves (optional)
1. Season pork chops with sa/f and pepper. In a
12
-inch skillet, heat olive oil over medium-high
heat. Add pork and onion to skillet. Cook 3 minutes;
turn pork and onions. Cook 3 minutes more.
2 .
M eanwhile, in small m icrow ave-safe bowl
com bine
preserves, mustard,
VA
cup
water,
; paprika,
and
nutmeg.
Heat in m icrow ave for
1
to
2 minutes
or
until melted. Pour over pork in skillet. Reduce
heat
to medium.
C ook, covered,
10 minutes
or until
pork is cooked through (slightly pink in center).
3. Divide pork and onion mixture among serving
plates; top with sage. Makes 4 servings.
each
serving
503
cal, 32 gfat,
89
mg
d ial
,
313 mg
sodium,
31
gcarb,
1
gfiber,
2 0
gpro.
ON THE SIDE Serve with roasted sweet potatoes
or mashed potatoes.
1
20
-oz. pkg. frozen diced hash brown potatoes
with onions and peppers
1
cup chopped miniature sweet peppers
3
cups fat-free half-and-half
Vz
tsp. salt
V
2
tsp. curry powder
lA
to yj tsp. cayenne pepper
6
oz. Cheddar cheese, shredded
Miniature sweet peppers, sliced (optional)
Snipped Italian (flat-leaf) parsley (optional)
1. In 4-quari Dutch oven combine potatoes, sweet
peppers, half-and-half, salt, curry powder, cayenne
and y2 cup
water.
Bring to just boiling. Reduce heat.
Simmer, covered, over medium heat 10 minutes or
until potatoes are tender, stirring occasionally.
Cool slightly,
2. Carefully transfer about
half
of Soup mixture to
a
blender;
add
Vz
eup
water
and
blend
until nearly
smooth. Return to Dutch oven; stir to combine.
Cook and stir over low heat until heated through.
Stir in cheese until melted.
3. Top servings with sliced sweet peppers and
parsley.
Makes 4 (2-cup) servings.
e a c h s e r v i n g
438
cal,
17
gfat,
54
mgehof
883
mg
sodium", 53
gcarb,
5 g
fiber,
19
gpro.
m
1
5$
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