Shrimp Stuffed Squash & Smothered Pork Chops

Shrimp Stuffed Squash

Ingredients

  • 1 small acorn squash about 1.5 lbs

  • 2 cups of cleaned  medium shrimps

  • 1 tbs olive oil

  • 1/2 cup chopped onion

  • 1/2 cup chopped green bell pepper

  • 1/4 cup red bell pepper

  • 5 cloves of garlic chopped

  • 1/2 tsp of Bouillon

  • ½ of salt

  • ½ tsp of black pepper

Instructions

  1. Preheat your oven to 375F.

  2. Slice the acorn squash in half making to make two identical squash bowls and remove the seeds. When possible, in order for the squash to sit upright, trim portion of the bottom. Also, you can trim about an inch of the inside of the squash to allow room for enough filling. Place your squash bowl in a baking pan and set aside.

  3. Over medium heat, in a sauté pan stir fry the shrimp in a little oil, add your garlic, onion, black pepper, diced bell peppers, the optional scooped out squash meat, salt and bouillon. Sauté for about 7 minutes and remove from the stove.

  4. Divide the stir fry veggies and shrimps evenly among the squash bowl then bake for 40 minutes or until the squash is tender.

  5. Serve warm.

*In flyer October 8 - 14, 2023
Recipe and photo credit: Savourous

Smothered Pork chops

Ingredients

  • 4 center cut bone-in pork chops 1-inch to 1 1/2-inches thick

  • 1 1/2 tsp salt *

  • 2 tsp black pepper

  • 1 tbs olive oil

  • 1 large white onion halved and sliced

  • 8 ounces mushrooms sliced

  • 2 tbs butter

  • 4 cloves garlic minced

  • 2 tbs all-purpose flour

  • 2 cups chicken broth

Instructions

  1. Preheat oven to 350 degrees. Heat a heavy, oven safe skillet over medium-high heat. Season the pork chops on both side generously with salt and pepper.

  2. Sear the chops for 4 to 6 minutes per side over high heat. For thick chops (over 1-inch thick) transfer them to a 9x13 pan and finish cooking in the preheated 350 degree oven until the pork reaches an internal temperature of 145 degrees Fahrenheit, about 20 minutes.

  3. Return the skillet to medium-high heat. Add in the olive oil, onion, and mushrooms and saute for 5-7 minutes until mushrooms and onions are soft and translucent.

  4. Add in butter and garlic and cook garlic for 60 seconds.

  5. Sprinkle in flour and stir until all white specks have disappeared, about 1 minute. Pour in the chicken broth and bring to a simmer, stirring until the sauce thickens.

  6. When pork is cooked through, return the pork to the skillet. Serve hot smothered with the onion and mushroom gravy.

*In flyer October 8 - 14, 2023
Recipe and photo credit: The Stay at Home Chef

Annah Kassen