Memories and healthy recipes for your dinner table.

Apple Juice Pork With Squash and Golden Raisins

Several years ago I traveled to Twain Harte California to visit my friend Tami. Twain Harte is a small community located just minutes north of Sonora. While there Tami and I went out to lunch. At the recommendation of Tami, I ordered the Pork Medallions with Carrot Puree. The dish was amazing. The pork was so tender. The carrots, the perfect compliment to the pork. Famished and pregnant I ate every bite.

Watch the pork closely when cooking it in the skillet. You never want to over cook pork because like chicken breasts it turns dry. Dry meat is a waste of money because who wants to choke down their food? Cook until just barely done. That could be anywhere between 3-5 minutes. The meat will continue to cook as it rests.

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Four 1-inch think boneless pork loin chops
Salt and pepper
3 tbsp extra-virgin olive oil
1 onion, coarsely chopped
1 cup apple juice
1/2 butternut squash, peeled, seeded and cut into 1-inch pieces
1/2 cup golden raisins
3 tbsp chopped fresh sage

Preheat oven to 250 degrees. Season the pork chops with salt and pepper. In a large heavy skillet, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the pork chops and 1 more tablespoon olive oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an ovenproof dish and tent with foil; place in the oven.

Add the remaining 1 tablespoon oil to the skillet over. Add the onion and cook for 2 minutes

Variations:
Replace the butternut squash with carrots or sweet potatoes.