C. Meton

Claire's Apricot Pork Chops Recipe

Pork chops, squash, green beans ready for the oven.

Ingredients

1 box Stovetop stuffing for pork
2 pork chops
1 ten-ounce jar Smucker's Apricot "Simply Fruit" spreadable fruit
1 small, Butternut Squash (from the garden)
1 pint frozen green beans (from the garden)
salt-free butter patties to taste
2 cups water

Instructions

Preheat oven to 375 degrees, Fahrenheit

Pork Chops

Pour the contents of the Stovetop Stuffing box into an eight-inch square, baking pan.
Add 1-1/2 cup water over the stuffing mix and stir to mix. Then level the stuffing in the pan.
Add a few tablespoons of apricot preserves on top of the stuffing mix.
Place pork chops on top of the stuffing mix.
Add more apricot preserves over the top of the pork chops and stuffing mix.
Cover with aluminum foil.

Squash

Cut the squash in half, lengthwise.
Remove the seeds
Fill an eight-inch square pan about 1/2 inch deep with water.
Place the squash halves in the water, skin side down.
Score the squash with a knife to make several, deep cuts to allow the butter to soak in.
Place pats of butter on top of the squash.
Sprinkle with ground, black pepper.
Cover with aluminum foil.

Green Beans

Fill a small, loaf pan about 1/2 inch deep with water.
Put the frozen, green beans in the pan.
Place pats of butter on top of the beans.
Cover with aluminum foil.

Baking Time

Place all three pans in the preheated oven.
Bake for about 1 hour, or until the meat is done and the squash and beans are tender.


 


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