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As the air really starts to cool off and the leaves start to fall, these recipes showcase the season's best flavors. For more fall recipe ideas, visit the complete collection from Cooking Light. And don’t forget to submit your own family favorite recipe for the first-ever UT System Family Cookbook, the “Healthy” Holiday Edition.
PORK CHOPS WITH ROASTED APPLES AND ONIONS
Pork chops and apples make a perfect pairing for a quick meal that feels like fall.
Yield: Serves 4 (serving size: 1 chop, about 1 tablespoon sauce, and 3/4 cup apple mixture)
INGREDIENTS
2 1/2 teaspoons canola oil, divided
1 1/2 cups frozen pearl onions, thawed
2 cups Gala apple wedges
1 tablespoon butter, divided
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
1/2 cup fat-free, lower-sodium chicken broth
1/2 teaspoon all-purpose flour
1 teaspoon cider vinegar
PREPARATION
1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat.
3. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven.
4. Bake at 400° for 10 minutes or until onions and apple are tender.
5. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
6. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness.
7. Remove pork from pan; keep warm.
8. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter.
9. Serve sauce with pork and apple mixture.
Total Per Serving: Calories - 240, Carbs - 11 g, Fat - 10 g, Protein - 24.9 g, Fiber - 1.5 g.
Source: Cooking Light, September 2012
SQUASH-APPLE TURNOVERS
Jonagold apples bring some tartness to the lightly sweet squash-based filling. You can also use other good baking apples like Honeycrisp or Rome. Serve as a side dish or appetizer.
Yield: 8 servings (serving size: 1 turnover)
INGREDIENTS
2 teaspoons olive oil
1/2 cup minced onion
2 cups (1/4-inch) diced peeled butternut squash
1 cup (1/4-inch) diced peeled Jonagold apple (about 1/2 pound)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled goat cheese
2 teaspoons chopped fresh thyme
1 (11.3-ounce) can refrigerated dinner roll dough
1 tablespoon honey mustard
2 teaspoons water
2 tablespoons 1% low-fat milk
Cooking spray
PREPARATION
1. Preheat oven to 375°.
2. Heat olive oil in a large skillet over medium-high heat. Add onion; sauté for 3 minutes. Add squash; sauté for 5 minutes. Add apple; cook 6 minutes or until squash and apple are tender. Stir in salt and pepper.
3. Remove from heat, and cool to room temperature. Gently stir in cheese and thyme.
4. Separate dough into 8 pieces. Roll each portion into a 5-inch circle on a lightly floured surface.
5. Combine mustard and 2 teaspoons water in a small bowl. Lightly brush top sides of dough circles with mustard mixture.
6. Spoon about 2 tablespoons squash mixture onto half of each circle, leaving a 1/4-inch border. Fold dough over filling; press edges together with a fork to seal. Brush milk over dough.
7. Place turnovers 1 inch apart on a baking sheet lightly coated with cooking spray.
8. Bake at 375° for 19 minutes or until golden brown.
9. Serve warm
Total Per Serving: Calories - 177, Carbs - 29 g, Fat - 4.5 g, Protein - 5.7 g, Fiber - 2.1 g.
Source: Cooking Light, October 2010
