Savor the Flavors of Fall: A Deliciously Easy Weeknight Dinner Featuring Grilled Pork Chops and Seasonal Vegetables
[The Epoch Times, October 25, 2024](Written by Linda Gassenheimer, Tribune News Service/Compiled by Epoch Times reporter Xu Haiyun) This is a simple weeknight dinner. Just prep the ingredients and let the oven do the rest. I cut the pork tenderloin into small pieces and placed it on a baking sheet with the kale and squash and roasted it for 10 minutes.
You can buy ready-made pumpkin cubes in the produce section of the supermarket, which can be a big help. I added a little cornstarch to the pork sauce to help the sauce coat the pork.
Useful tips
• Frozen pumpkin chunks can be used instead of fresh pumpkin.
• Wine vinegar can be used instead of balsamic vinegar.
Operation process
• Preheat the oven to 400 degrees Fahrenheit (about 204 degrees Celsius).
• Prepare all ingredients and place on baking sheet.
• Place baking sheet in oven.
shopping list
Ingredients to purchase: 3/4 pound pork tenderloin, 1 bottle of balsamic vinegar, 1 can of whole wheat mustard, 1 bottle of honey, 1 box of cornstarch, 1 bag of pumpkin cubes, 1 small box of kale, 1 bottle of reduced-fat oil and vinegar Sauce, 1 can of vegetable oil spray and 1 bottle of smoked paprika.
Kitchen ingredients: Rapeseed oil, salt and black pepper.
Grilled Pork Chops with Fall Vegetables
Serves 2
【Material】
• 3/4 pound pork tenderloin
• 2 tablespoons balsamic vinegar (also translated as balsamic vinegar)
• 2 tablespoons whole grain mustard
• 2 tablespoons honey
• 1 tablespoon canola oil or alternative oil
• 1 teaspoon cornstarch
• Vegetable oil spray or substitute
• 2 cups butternut squash
• 4 cups stemmed kale, cut into 2-inch pieces
• 4 tablespoons reduced-fat vinaigrette dressing
• 2 teaspoons smoked paprika
• Salt and freshly ground black pepper
【practice】
1. Preheat the oven to 400 degrees Fahrenheit (about 204 degrees Celsius) and adjust the oven rack to the middle position of the oven.
2. Trim any visible fat from the pork and cut into 1-inch-thick slices. Using a meat stick or heavy skillet, press the slices into half-inch-thick pork chops.
3. In a large dish, mix together the balsamic vinegar, mustard, honey, oil, and cornstarch. Add pork slices and turn to coat all sides with sauce.
4. Spray a baking sheet with vegetable oil spray. Place the pork chops on one side of the baking sheet and spoon any excess sauce over them. Place the squash cubes and kale on the other side of the baking sheet and cover the vegetables with aluminum foil. Place the roasting pan on the middle rack of the oven and bake for 10 minutes. A meat thermometer should read 145 degrees Fahrenheit (about 63 degrees Celsius).
5. Remove the baking sheet, remove the aluminum foil, and spoon the oil and vinegar dressing over the vegetables. Sprinkle with smoked paprika, salt and pepper to taste. Divide pork and vegetables between two dinner plates.
Nutrition facts per serving: 516 calories (31% from fat), 17.5 g fat (2.2 g saturated fat, 8.1 g monounsaturated fat), 110 mg cholesterol, 42.5 g protein, 54.8 g carbohydrates, 6.5 g fiber, 335 mg sodium.
About the author: Linda Gassenheimer is the author of more than thirty cookbooks, including the latest “The 12-Week Diabetes Cookbook.” Listen to Linda’s show at www.WDNA.org and all major podcast sites. Her email: Linda@DinnerInMinutes.com. original:Sheet Pan Pork With Autumn VegetablesPublished on the English Epoch Times website.
Editor in charge: Jasmine