Sunday Night Dinner

One of the benefits of living in NYC is the proximity to scrumptious food. Within one square mile of my apartment there are three grocery stores, one of the most famous farmer's markets in the country, at least four of the top rated restaurants this city has to offer, and a multitude of establishments serving food from every culture in the world. Though this is certainly a perk that most New Yorkers take for granted, it is also something we frequently take advantage of ... sometimes, to our dis-avail, nearly ever night.

For this reason, I make an effort to cook a healthy and flavorful dinner every Sunday night. Not only is it an escape from the constant eating out/ordering in/taking out, but it's also a fantastically fun way to close out the weekend.

Come on lazy bones... put down those chop sticks, pull out your skillet and let's get cookin'!

____Recipe: Cider Braised Pork Chop with Roasted Butternut Squash Mash_____

Servings: 2

Cooking time: approx. 1.5 hrs

Ingredients: 

One 2-3 lb butternut squash (halved and seeded)

1 oz dried cranberries

2 tbsp brown sugar

1 tbsp butter

1 tsp cinnamon 

S&P

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2-3 center cut pork chops

1/2 tbsp EVOO

1 red onion thinly sliced

2 cloves garlic, minced

1/4 c apple cider vinegar

1 tbsp soy sauce 

1 tbsp honey

S&P

Directions: 

1. Preheat oven to 425 degrees.

2. Fill each squash cavity with 1/2 oz dried cranberries and 1/2 tbsp butter. Sprinkle one tbsp brown sugar over each squash half, making sure at most half of that is in the cavity. Sprinkle cinnamon and S&P lightly over each half. 

3. Place squash halves flesh side up on baking tray and put in oven for 50 min to an hr, depending on your oven, until flesh is tender. 

4. When squash is done cooking, take out of oven and let cool slightly. Pull cooked flesh of each half until it resembles a mash. 

5. Serve roasted butternut squash "mash" within the shell for an artful presentation. Garnish with parmesean cheese for a little somethin' somethin'.

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1. About 20 minutes into your squash cooking time, pour one tbsp EVOO on a non-stick skillet and let sit over medium high heat until smoking hot. 

2.  Sprinkle S&P on pork chops and sear in skillet, 2 min each side, turning once. Remove from heat and put on plate. 

3. Add onion and garlic to pan and stir frequently until onions are limp, about 5 minutes. 

4. Stir in vinegar, soy sauce, and honey, and return pork chops to pan. Reduce heat, cover, and simmer until pork chops are barely pink in the center (cut to test), 3 to 5 more minutes.

Assemble your plate, put onion mixture from pan over chops, and dig in for a dinner so satisfyingly comforting, you'll be surprised it's actually good for you.