Saturday, October 2, 2010
Sweet Potato Chutney Over Chops with Stuffed Pumpkin
Fall is here! My FAVORITE season (leaves, pumpkins, Halloween, football, crisp air, apple-picking, cozy sweaters, need I go on?) Time for pumpkins and other fall goodies!
I was searching for a yummy and healthy fall dinner recipe and found some on Better Homes and Gardens. I didn't tweak the recipes much. I suggest first measuring out "all of the ingredients" (pun intended, say it out loud and then read my blog title out loud). Second, start making the stuffed pumpkins. Third, while your pumpkins are baking (the 1st time), start on the chops (turn to broil after pumpkins are done the 2nd time). The timing should work well then!
NOTE: This recipe took me quite a while to make, so if you want to save time, I would serve the potato stuffing not in the pumpkins (save the time cutting, cleaning, and cooking them), but just in the casserole dish. However, if you're making a dinner for good presentation, this (using the pumpkins) is it! I hope you like them!
Sweet Potato Chutney Chops
1/3 Cup Finely-Chopped Shallots
1/4 tsp. Crushed Red Pepper
4 Pork Loin Chops, about 1" thick
1/4 Cup Brown Sugar
1/4 Cup Apple Cider Vinegar
2 Tbsp. Dried Cranberries
1/2 tsp. Ginger (grated or powder)
1 Sweet Potato, Peeled and Finely-Chopped
1. Turn oven to Broil.
2. Combine shallots and red pepper in small bowl. Put half aside for now (for chutney). Rub remaining mixture on both sides of the pork chops. Place on broiler pan and set aside.
3. Time for the Chutney: Combine the other half of the shallot mixture, brown sugar, apple cider vinegar, cranberries, and ginger in a medium saucepan over medium-high heat. Stir in chopped sweet potato and bring to a boil. Reduce heat and simmer, covered, for about 10-12 minutes. Stir occasionally.
4. While chutney is simmering, broil chops, turning once, about 3-5 minutes per side. Top with chutney and serve with stuffed pumpkin (below) and some green beans.
4 Miniature Pumpkins
2 Medium Baking Potatoes (remember, organic if you can!), Peeled and Quartered
1/2 Cup Canned Pumpkin (ezier and quickier way)
1/2 Tbsp. Organic Butter
1/8 tsp. Ground Nutmeg
1/4 Cup Fat-free organic milk (or soy milk)
1/2 Cup Shredded Jarlsberg Cheese
1. Preheat Oven to 325 degrees F. Begin to bring water to a boil on stovetop in medium saucepan.
2. Cut off the tops of the pumpkins. Remove seeds and strings from inside the pumpkins (keep seeds for roasting!). Place pumpkins, cut-side down on an ungreased baking sheet. Bake for 20-25 minutes or until pumpkins are soft. Set aside.
3. While pumpkins are baking, place quartered potatoes into the boiling water and cook for 20-25 minutes or until soft. Drain potatoes.
4. Using electric mixer (I love my Kitchenaid!), beat potatoes. Add in canned pumpkin, butter, and nutmeg to potatoes and continue to mix. Gradually beat in the milk. Stir in cheese by hand. Sprinkle with pepper.
5. Spoon potato mixture into pumpkin shells. Put any leftover potato mixture into a small casserole dish. Place pumpkin shells on baking sheet. Loosely cover both shells and casserole with foil.
6. Bake for 15-20 minutes (uncover in last 5 minutes).
Add some steamed green beans. Bon Appetit!