For a new seasonal twist, try Mexican Pumpkin. Halloween is around the corner and pumpkins, gourds and squash fill the stores. The unusual flavors of cumin-scented pork and pumpkin combine to make a Halloween treat.
We usually think of pumpkins for pies or a sweet vegetable mixed with brown sugar. In Mexico these squash are used as a savory vegetable. It’s best to cook with a squash such as acorn or butternut variety or one known as sugar pumpkin. This dish is made in the microwave oven to cut preparation and cooking time. To make prep time easier, look for fresh or frozen acorn or butternut squash already peeled and cubed.
This meal contains 495 calories per serving with 28 percent of calories from fat.
Fred Tasker’s wine tip: The spicy, savory pork dish would go nicely with an aromatic white viognier (VEE-own-YAY).
CUMIN PORK
Makes 2 servings.
Olive oil spray
2 teaspoons ground cumin
3/4 pound boneless pork loin chops
1/2 cup frozen, diced onion
1/4 cup balsamic vinegar
1/2 cup fat-free, low-sodium chicken broth
2 teaspoons honey
Salt and freshly ground pepper
Heat a nonstick skillet just large enough to hold the pork in one layer over medium-high heat. Spray with olive oil spray. Rub the ground cumin onto both sides of the pork chops and add to the skillet along with the onion. Brown the pork for 2 minutes, turn and brown second side 2 minutes. Lower heat to medium, cover with a lid and continue to saute pork 5 minutes. A meat thermometer should read 145 degrees. Remove meat from pan and put onto a plate.