Pork Ribs and Potatoes on the Grill

Ingredients:

• 2 pounds country style pork ribs
• ¼ cup soy sauce
• ¼ cup orange marmalade
• 2 tablespoons of catsup
• 4 russet potatoes, scrubbed
• 2 teaspoons olive oil
• ½ head of iceberg lettuce, chopped
• ½ bunch of baby spinach leaves
• 1 cup of cherry tomatoes
• ¼ cup Asian style dressing
• Aluminum foil

Preparation:
Mix the soy sauce, marmalade, and catsup in a bowl.
Brush the ribs with the sauce.
Place ½ teaspoon of olive oil in the center of a square of aluminum foil.
Place a potato on the oil and roll it up in the aluminum foil.
Repeat with the other potatoes.
Place the ribs and potatoes on the outdoor grill and cook over medium high heat until done.
Alternatively, these may be baked in a 375 degree oven 45 minutes or until done.
Toss the lettuce, spinach, tomatoes, and dressing.
Serve the ribs and potatoes with the salad.


Photo/Mike Johnson, TheBusyBrain.com
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Chili and Lime Pork Tenderloins with Tortillas and Pico de Gallo

Ingredients:

• 1 pound pork tenderloin
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Juice of one fresh lime or 1 tablespoon prepared lime juice
• 1 fresh lime for garnish
• 1 teaspoon soy sauce
• ½ teaspoon honey
• 2 tablespoons olive oil
• ¼ cup chopped cilantro
• 1 package frozen broccoli and carrots
• 2 cups of jicama cut into sticks
• Salt and pepper
• Pico de Gallo (chopped cilantro, jalapeno, onion, and tomato)

Preparation:
Mix the spices, lime juice, soy sauce, and honey.
Rub the spice mixture into the pork tenderloin.
Heat the oil in a skillet and sear the tenderloin on all sides.
Place the tenderloin in a baking pan and cover with foil.
Bake for 25 minutes at 400 degrees.
If you haven’t already peeled and cut the jicama, do so now.
Sprinkle some extra chili powder over the jicama and let sit.
Remove the pork from the oven and let it sit while you cook the broccoli and carrots.
Cook the broccoli and carrots in the microwave.
Slice the tenderloin and lay it on a plate.
Sprinkle with cilantro.
Top with Pico de Gallo.
Serve with the vegetables and jicama.


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Country French Pork Chops with Orzo Pasta

The secret to good chops is letting them cook over low heat for a long time. Cooked too quickly, they will be tough, and cooking over too high heat will make them dry. Plan on at least an hour to prepare this meal, although most of it will be letting the chops simmer.

Ingredients

• 1 tablespoon olive oil
• 4 loin chops, about ¾ inch thick
• 1 cup dry white wine such as Chardonnay
• 1 bay leaf
• 1 clove of garlic, crushed
• 1 can of diced tomatoes
• 1 small can sliced black olives
• 1 tablespoon of capers
• 1 tablespoon of Dijon style mustard
• Parsley for garnish
• 1 pound of orzo
• 2 cups of chopped summer squash such as zucchini or crookneck
• Salt and pepper

Preparation
Heat the olive oil in a skillet and add the garlic to brown.
Place the chops in the skillet and sear both sides.
Turn the heat to medium low and add the white wine and the bay leaf.
Simmer the chops over low heat for 35-40 minutes.
Ad the tomatoes, olives, capers, and mustard and continue to simmer for another 15-20 minutes.
Cook the orzo in boiling water according to package directions.
Drain the water into another pan and use it to cook the squash for 3 minutes, just until crisp tender.
Stir the squash into the orzo pasta and add salt and pepper to taste.
Remove the bay leaf from the pork chop pan.
Place the orzo on a plate and top with one pork chop and a spoonful of tomatoes.
Garnish with chopped parsley.

Pork Chops with Peppers and Warm Beet Salad

Ingredients:
4 center cut pork chops
1 green bell pepper, cut into strips
5 small sweet red and yellow peppers, chopped
1 onion, cut into rings
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon allspice
3-4 beets, scrubbed and peeled
4 cups of spring salad mix
2 tablespoons of raspberry vinaigrette

Preparation:
Heat the oil in a skillet and add the pork chops.
Sprinkle with salt, pepper, and allspice and cook until brown on both sides.
Remove from the pan.
Add the bell pepper and onion to the pan and cook until they are soft, then remove from the pan and keep warm.
Return the pork chops to the pan and continue to cook over medium heat for another 20 minutes.
Cut the beets into bite sized chunks and cook for 2 minutes in the microwave, or until fork tender.
Toss the beets in the salad greens with the raspberry vinaigrette.
Place the pork chops on a plate, top with the peppers, and serve the warm beet salad on the side.
Add a loaf of crusty french bread if you like.

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Mushroom Grilled Pork Chops with Sweet Melon Salad

This is another meal that can be ready in about 30 minutes. This recipe is enough for four people. To increase it to a recipe for six, simply add another yam, 2 more pork chops, and 2 more cups of melon salad. Yes, there is a pork chop underneath those wonderful looking mushrooms.

Ingredients:
4 green onions, chopped
8 ounces of mushrooms
1 tablespoon real butter
1 tablespoon olive oil
4 sirloin pork chops, thin cut
½ teaspoon oregano
Salt and black pepper
2 sweet potatoes
1 head of broccoli, cut up into florets
4 cups of watermelon and honeydew, cut into chunks or round balls
1 sprig of fresh mint
1 cup of vanilla yogurt

Preparation:
Cook the onions and mushrooms in the butter and oil, being careful to not allow the mushrooms to touch so they brown on all sides. Cover the pan to keep them warm.
Cut the melon into chunks or round balls and place in the freezer for 15 minutes.
Wash and scrub the sweet potatoes.
Cut them into small pieces and place them in a microwave safe bowl.
Microwave on high 4 minutes or until they are tender. Cover with foil to keep warm.
While the sweet potatoes cook, preheat the indoor grill.
Place the broccoli florets in a bowl with ¼ cup water.
Microwave on high 4 minutes until they are crisp tender.
While the vegetables cook, sprinkle salt, pepper, and oregano on the pork chops.
Cook on a hot grill for 3 minutes or until the juice runs clear.
Take the melon balls out of the freezer.
Chop the sprig of mint and stir it into the melon balls.
Place one cup of melon salad into 4 dessert cups.
Top with ¼ cup of vanilla yogurt and garnish with another mint leaf.

Wine pairing:
Pair this pork dinner with the Daniel Gehrs 2008 Oak Free Chardonnay reviewed in this article.

Photo/Suzanne Pitner

More great recipes are at my Sacramento Easy Meals Examiner website.

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Rigatoni with Pork and Vegetables One Pot Meal

Ingredients

• 1 pound shredded pork (Use the meat from the Roasted Pork in the Crock Pot.)
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 1 package of shredded cabbage for coleslaw or ½ head of cabbage, chopped small
• 1 grated carrot
• ¼ cup of chicken broth
• 1 package of frozen peas
• 1 pound of rigatoni
• ½ teaspoon celery seed
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• Sour cream

Preparation
Cook the rigatoni in boiling salted water for the time specified on the package.
Brown the shredded beef in one tablespoon of oil and remove from the pan.
Cook the onion in the oil until just tender.
Add the cabbage, carrots, broth, celery seed, salt, and pepper and cook until tender.
Add the peas to the pan, and return the meat to the pan. Stir together.
Put the cooked rigatoni in the pan, add the paprika, and stir together.
Serve piping hot with a dollop of sour cream on top.


Wine Pairing
The strong flavors of this meal pair well with a California Shiraz or Barefoot Pinot Noir.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Roasted Pork in the Crock Pot

 

We used a red pepper instead of a relleno pepper in this dish.

Ingredients

• 1 pork butt or shoulder roast, up to 6 pounds
• 3 cloves of garlic or 2 teaspoons garlic, crushed
• Salt and pepper
• 3 carrots, sliced
• 2 potatoes, cut into chunks
• 1 onion, quartered
• 2 bay leaves
• 1 whole jalapeno or relleno pepper

Preparation
Place the vegetables, the garlic, and the bay leaves in the bottom of the slow cooker.
Salt and pepper the roast, then place it on top of the vegetables.
Place the jalapeno or relleno pepper next to the roast. Do not cut the pepper open.
Cook on low for 8-10 hours.
Place the roast on a platter with the vegetables.
If you would like gravy, place two tablespoons of drippings in a preheated pan.
Add two tablespoons of flour, and stir until smooth.
Add milk slowly, stirring constantly with a whisk, until the gravy reaches the consistency you desire.
Add salt and pepper for taste.
Serve with a green vegetable as a side dish.

Wine Pairing
This dish pairs well with two red wines: Beaujolais or Barefoot Pinot Noir.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Carnitas Burritos

Ingredients

• ½ pound of shredded pork (Use meat from the Roast Pork in the Crock Pot for this.)
• 1 tablespoon of olive oil
• 1 russet potato, peeled and cubed
• 1 carrot, shredded
• ½ onion, chopped fine
• 1 can of diced green chiles, or one large roasted and peeled relleno chile, chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 burrito size tortillas, any flavor you like
• Sour cream, salsa, grated cheese, and chopped cilantro

Preparation
Cook the pork in the oil until it browns. Remove from the pan.
Cook the vegetables in the oil until they are tender.
Return the pork to the pan and add the green chiles and spices. Cook another 5 minutes.
Warm the tortillas for a few seconds in the microwave, or on a low flame of a gas stove.
Place a spoonful of meat filling in the center of a tortilla and roll up.
Top with sour cream, salsa, cheese, and cilantro.
This may be served with rice or beans on the side.

Wine Pairing
The perfect wine pairing for this dinner is a California Viognier.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Stir Fried Pork and Green Beans

Wine Pairing: Gewürztraminer

This is similar to the chicken and green beans you can get at Chinese food restaurants. Serve it over a bed of rice.

Ingredients:
1/3 cup hoisin sauce
1 teaspoon of rice wine vinegar
2 tablespoons soy sauce (I prefer the Pearl River Bridge Superior Light Soy Sauce brand)
½ teaspoon crushed red pepper
1 pound pork, cut into small strips
¼ pound fresh green beans, washed and trimmed (Use frozen if fresh are out of season)
2 tablespoons of vegetable oil
1 tablespoon sesame oil
½ cup grated carrots
1 onion, sliced
1 cup of rice

How to make Stir Fried Pork and Green Beans
Cook the rice according to the package directions, in two cups of water.
Mix the hoisin sauce, vinegar, soy sauce, and crushed red pepper.
Heat the oil in a skillet and stir fry the pork in the hot oil
Remove the pork and add the vegetables.
When the vegetables are crisp tender, return the pork to the pan.
Add the sauce, and stir to coat. It should thicken as is warms.
Serve over rice.









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Pork and Potato One Pot Dinner

Wine Pairing: Reisling or Pouilly Fumé

This is a one-pot meal you can make in less than 20 minutes.

Ingredients:

• 4 boneless country style pork ribs, cut into chunks
• ½ cup bread crumbs
• ½ teaspoon sea salt
• 2 tablespoons of olive oil
• 1 leek, chopped (you may also substitute one chopped onion)
• 1 bell pepper, red or green, chopped
• 3 potatoes, peeled and grated
• 1 small package frozen mixed vegetables
• Barbeque sauce

How to Make Pork and Potato One Pot Dinner
Place the bread crumbs in a gallon size zipper lock bag.
Place the pork in the bag.
Toss the pork pieces in the bread crumbs.
Fry the pork in the oil until brown.
Remove the pork and cook the leek, bell pepper, and potatoes until brown.
Add the vegetables and warm through.
Add the pork and stir well.
Serve with barbeque sauce on the side.

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Pork Roast with Cranberry Gravy

Parsley Potatoes and Carrots

Ingredients:
1 boneless rolled pork roast
1 teaspoon sea salt
1 cup of homemade cranberry sauce or canned, your choice (link to cranberry sauce recipe)
¼ tsp allspice (only if you use the canned cranberry sauce)
1 tsp of dry mustard
½ cup of brown sugar
½ cup of water
2 tablespoons of cornstarch
2 tablespoons of water
4 potatoes, peeled and chopped
1 cup of baby carrots, peeled
¼ cup fresh parsley or two tablespoons dry

Preparation in the morning:
Spread the salt over the pork roast and place in the slow cooker.
Mix the cranberry sauce, spice, sugar , and water, and pour over the roast.
Cook on low 6-8 hours.

In the afternoon:
Boil the potatoes and carrots with the parsley.
While the vegetables cook, remove the roast from the slow cooker.
Mix the cornstarch and water, and add to the sauce to make a gravy.
Strain the vegetables and arrange them around the roast on a serving platter. Place a pat of herb butter on them.
Pour the cranberry gravy over the roast. (It’s fine if the roast falls apart.)





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Sweet Ribs with Roasted Root Vegetables

Pop these ribs and vegetables in the crockpot in the morning for a warm fall dinner. Yes, you’ll need two crockpots for this one. Otherwise, cook the ribs in the crockpot and the vegetables in the oven that evening.


Ingredients:
Pork or beef ribs, bone-in
2 Tbsp vinegar
1 bottle honey barbeque sauce
2 potatoes, peeled and cut into cubes
1 yam, peeled and cut into cubes
2 parsnips, peeled and sliced
1 yellow onion, quartered
¼ cup of parsley, chopped
Salt and pepper

Preparation:
Cook the ribs:
Simmer the ribs in water to cover and the vinegar for 10 minutes.
Sprinkle salt and pepper on the ribs and place in the crock pot.
Pour the honey barbeque sauce over the top.
Cook on low for 8 hours.

Cook the vegetables:
There are two ways to do the vegetables.
In the crock pot:
Place the vegetables in a crockpot lightly coated with oil.
Sprinkle with salt and pepper, and cook on low for 8 hours.
In the oven:
Place the vegetables in a baking dish, dot with butter, sprinkle with salt and pepper, and cover with tin foil.
Bake for 45 minutes at 375 degrees. Uncover and cook for 10 minutes longer, to brown.

Serve this with lots of napkins and iced tea.

Another delicious ribs recipe is Country Pork Ribs with Pesto Mashed Potatoes.

Pork Chops with a Spicy Rub

Mushroom Grits
Three Bean Salad

This is a great dinner to prepare when you’re in a big hurry and you only have a few moments to cook.

Ingredients:
4 pork chops, sirloin cut or center loin cut
2 tbsp Creole seasoning
8 ounces of crimini mushrooms, sliced
1 tbsp butter
1 tbsp olive oil
3 cups of chicken stock
¾ cup of grits
1 jar of three bean salad

Preparation:
Wash and dry the pork chops and rub them on both sides with the Creole seasoning.
Boil the chicken stock in a saucepan.
Add the grits. Lower heat to a simmer and cook until thick, about 4-5 minutes.
While the grits are cooking, place the pork chops in an indoor barbeque grill .
Heat the oil and butter in a saucepan.
Saute the mushrooms in the oil and butter until dark brown.
Stir the mushrooms into the grits.
When the pork chops are done, serve them with the grits and bean salad.

This little indoor grill will cook up the chops fast and has easy cleanup.

Sesame Pork Chops

Baked Potatoes
Fresh Green Beans




This is a meal that only takes a few minutes to put together, but the pork chops must cook in the oven for one hour. I buy the already washed and clipped green beans in a bag to save time.

Ingredients:

4 pork sirloin chops, thick cut
2 tablespoons sesame seeds
2 cloves of garlic, minced
4 tablespoons of soy sauce
1 tablespoon of honey
1 tsp Dijon mustard
2 chopped green onions
4 baking potatoes
1 lb fresh green beans, cleaned and clipped
2 tsp cooking oil
1 Tbsp cornstarch
Butter for serving with the potatoes, if desired

Preparation:
Preheat the oven to 400 degrees.
Sear the pork chops in a pan to brown both sides and seal in the juices.
Mix the garlic, soy sauce, honey, and mustard.
Place the pork chops in a baking dish. Cover with the sauce and sprinkle with the sesame seeds.
Place them in the oven to bake for one hour.
Wash the potatoes. Drizzle ½ tsp oil on each potato and wrap in a piece of aluminum foil.
Bake the potatoes for 45 minutes.
During the last ten minutes of cooking time, cook the green beans in boiling water.
Remove the pork chops and reserve the broth.
Mix one Tbsp cornstarch with 1/4 cup of water.
Thicken the broth by simmering it with cornstarch and water.
Serve the pork chops and potatoes with the green beans.
Sprinkle the pork chops and potatoes with the chopped green onions.
Use the thickened broth as a gravy for the pork chops and potatoes.

This dish also tastes delicious with my Homemade Chunky Applesauce with Cinnamon.

Pork Chops in the Crock

Pork Chops in the Crock
Parley Carrots and New Potatoes
Baked Apple Wedges

Ingredients:
4 thick pork chops (don’t buy the thin ones for this.)
½ cup Italian bread crumbs
1 sprig of rosemary
2 cups of fresh baby carrots
6 new potatoes
4 apples
2 Tbsp parlsy
2 Tbsp real butter
4 Tbsp brown sugar
1 tsp cinnamon
½ tsp nutmeg
½ cup raisins

In the morning:
Wash and bread the chops.
Place the sprig of rosemary on the bottom of the slow cooker.
Place the chops, standing up on the bone, inside the crockpot. (If you need to balance them, you can place half a potato or onion between them to keep them upright.)

In the afternoon:
Set the table.
Scrub the potatoes.
Place the potatoes and carrots in a saucepan of water.
Simmer about 15 minutes or until the vegetables are tender.
Wash and core the apples. Cut them into wedges.
Place them in a microwave safe baking dish.
Mix the brown sugar, cinnamon, nutmeg.
Spread over the top of the apples.
Sprinkle the raisins over the top.
Bake in the microwave about 5 minutes. They are done when they are completely soft.
Drain the water off the potatoes and carrots.
Place the butter and parsley on top, and toss to coat.
Take the pork chops out of the crock pot.
Dinner is ready.

Stir Fried Pork with Vegetables

Stir Fried Pork with Vegetables

Ingredients:
2 cups of pork roast cut up (Use leftovers from last night’s Cherry Glazed Pork Roast.)
1 onion, chopped
2 green onions chopped
1 clove garlic, crushed
2 cups of shredded cabbage
1 cup of shredded carrots
1 zucchini cut into slivers
1/4 tsp ginger
1/2 tsp salt
2 Tbsp cooking oil
3 Tbsp Teriyaki sauce
2 Tbsp cornstarch mixed with 1/4 cup water or
1/4 cup leftover cherry glaze
2 cups rice

Preparation:
Place the rice in 4 cups of boiling water. Cover, turn heat to low, and cook for 20 minutes.
Heat the oil in a pan or wok.
Cook the vegetables in the oil until crisp tender.
Add the pork, ginger, and salt, and heat through.
Stir together the teriyaki sauce, and cornstarch and water or teriyaki sauce and cherry glaze. If using cherry glaze, omit the cornstarch.
Pour this over the pork mixture and heat until it thickens up.

Note: I had a bit of leftover broccoli from last night, which I added to this dish at the last minute, since it was already cooked.
Serve over hot rice.

Cherry Glazed Pork Roast

Cherry Glazed Pork Roast
Mashed Potatoes
Steamed Broccoli

Ingredients:
4-6 pound pork loin roast
1 tsp salt
1 - 6 ounce jar of cherry jam
¼ tsp cinnamon
1 sprinkle of nutmeg
2 Tbsp cornstarch
4-6 potatoes
2 Tbsp butter
½ cup of milk
½ cup of sour cream
Chopped fresh chives
1 package of fresh broccoli florets

In the Morning:
Place the pork roast in the in the crock pot.
Sprinkle with 1 tsp salt, the cinnamon, and nutmeg.
Pour the entire jar of cherry jam over the roast.
Cook on low for 8-9 hours.

In the Afternoon:
Wash and peel the potatoes.
Cut the potatoes into 1 inch chunks.
Cook in boiling water for 10-20 minutes. Test for doneness with a fork.
Drain the water from the potatoes. Put the butter on the potatoes to let it melt.
Boil the broccoli or steam it in a pan on the stove for 3-4 minutes.
While the broccoli cooks, smash the potatoes with a masher. Stir in the sour cream and enough milk to make it smooth. Use a hand mixer if you like potatoes with no lumps. Season to taste with salt and pepper.
Remove the pork roast from the crockpot.
Pour the cherry jam glaze drippings into a pan.
Bring the drippings to a simmer.
Mix 2 Tbsp cornstarch and 2 Tbsp water together.
Stir the cornstarch and water mixture into the drippings. Whisk until thickened.
Add salt and pepper to taste.
Drizzle some of the glaze over the roast. Surround the roast with mashed potatoes.
Serve the remaining cherry glaze on the side.

Country Pork Ribs

Country Pork Ribs
Pesto Mashed Potatoes
Salad

Ingredients:
1 ½ lb boneless ribs
1 sprig of fresh rosemary or 1 tsp dry rosemary
6 potatoes
½ cup milk
3 Tbsp butter
¼ cup pesto sauce
Salt and pepper
3 Tbsp cornstarch (If you want gravy.)
Mixed salad greens
½ cup cherry tomatoes
1 celery rib, chopped

In the morning:
Spray the crock pot with cooking spray. Place the rosemary sprig in the bottom of the slow cooker.
Place the ribs in the crock and sprinkle with salt and pepper. Cook on low heat 6-8 hours.

In the afternoon:
Mix the salad greens, tomatoes, and celery together.
Peel 3 potatoes. Scrub 3 more potatoes. Cut into chunks.
Cook the potatoes in boiling water until done, about 15-20 minutes.
Drain the potatoes and smash, using a potato masher, with the butter.
Add the milk, a little at a time and whip with a beater until it’s the consistency you like.
Fold in the pesto sauce. Add salt and pepper to taste.
Serve the ribs with the potatoes and salad.

If you like to have gravy, take the drippings from the pot and put them in a pan on the stove.
Stir together 3 Tbsp of cornstarch and ½ cup of milk.
Pour the milk mixture into the pan. Stir with a whisk until it thickens.
Stir in more milk until the gravy is as thick or as thin as you like. Add salt and pepper to taste.

Asian Pork and Eggplant

Asian Pork and Eggplant
Shredded Cabbage and Carrots
Brown Rice

Ingredients:
1 lb eggplant, cut into slices or strips
1 ½ lb pork tenderloin or boneless ribs, cut into chunks
1 Tbsp cooking oil
1 tsp sesame oil
¼ cup shredded carrots
1 red bell pepper, diced
1 can of juice from mandarin oranges, reserved from the Asian Chicken Salad Twirls
1 Tbsp soy sauce
¼ cup chopped parsley
1 clove garlic, crushed
1/8 tsp red pepper
Salt
Remaining cabbage from this week’s head of cabbage, shredded (about 2 – 3 cups.)
1 cup sliced carrots
2 cups brown rice

Preparation:
Sprinkle salt to cover the sliced eggplant and let it sit in a colander for 30 minutes. This helps reduce the bitterness.
Boil 4 cups of water. Add the rice, cover and lower heat to low. Cook for 20 minutes.
Cook the pork in the cooking oil until browned.
Cook the shredded cabbage and carrots in a small amount of water until tender.
Add the shredded carrots, bell pepper, mandarin orange juice, soy sauce, sesame oil, garlic, and red pepper to the meat mixture. Cook until the meat is done.
Rinse the eggplant.
Stir the eggplant and parsley into the meat mixture and cook until it is tender.
Serve the stir fry with the rice and cabbage.

Craisin Pork Cutlet Meal

Craisin Pork Cutlet Meal

1 lb pork tenderloin, sliced thin or thin chops
½ cup bread crumbs
1 egg, beaten
4 Tbsp olive oil
1 lb fresh spinach
½ cup craisins
1 small can mandarin oranges
1 Tbsp brown sugar
1 Tbsp lemon juice
1 Tbsp chopped parsley
2 small acorn squash
Salt and pepper
Flour and yeast for bread machine bread

In the morning:
Set up the bread machine with the bread ingredients and set for delay bake.
Plan to have the bread done baking about 15 minutes before dinner to give it time to cool.

In the afternoon:
Wash and dry the pork cutlets.
Pour the bread crumbs into a zip top plastic bag or a brown bag.
Dip the pork in the beaten egg.
Drop the cutlets into the bag of bread crumbs. Seal tightly and shake to coat.
Heat 2 Tbsp oil in a skillet and cook the cutlets until they are browned and well done.
Remove from pan and keep warm.
While the cutlets are cooking, sauté the spinach in a different pan in 2 Tbsp olive oil until tender.
Slice the acorn squash. Place in a glass pan with ¼ inch of water in the bottom.
Microwave on high for 5-10 minutes until the squash is fork tender.
In the same pan the cutlest were in, mix the craisins, mandarin orange juice, (but not the oranges,) brown sugar, and lemon juice. Cook over medium high heat until it simmers.
Simmer for 5 minutes. Place the cutlets back in the pan and add the mandarin oranges.
Remove the bread from the bread machine and allow it to cool slightly.
Place the spinach in a bowl, and arrange the squash around the edges. Sprinkle with salt and pepper to taste.
Serve the cutlets on a platter.
Enjoy!