Getting back to routine and getting yourself, as well as the family organized can certainly be a juggle. Planning ahead with your meals is a great way to help you during the week. Sit down on the weekend and look through local grocery store flyers for your best deals and what your family likes to eat, then get started!
Make a list based on family favourite recipes and recipes that you and your family can help put together and enjoy. Getting everyone involved in this process will certainly help stay on track and make sure that the kids can help out as much as the adults.
Suggestions from all family members are key to having dinner on the table during this busy time.
School starting up and more regular routines come into play once September hits and having easy, healthy dinners that include Ontario pork and other local seasonal produce is a great way to start off the month.
Here is a favourite at our house that showcases local pork and squash, which is a wonderful match for back to school time.
This is a simple easy dinner for the fall to share with your family. For an added twist, you can coat the pork chops in seasoned breadcrumbs before browning. Serve this alongside a spicy kale sauté for a peppery bite on the plate.
Prep Time: 20 minutes
Cook Time: 30 minutes
Makes 4 servings
- 1 acorn squash (about 1 1/2 lb/750 g)
- 3 tbsp (45 mL) canola oil
- 4 cloves garlic, minced
- 2 tbsp (25 mL) chopped fresh thyme
- 1/2 tsp (2 mL) each salt and fresh ground pepper
- 2 apples, cored and sliced
- 4 lean Ontario bone in pork loin chops (about 1 1/2 lbs/750 g)
- 2 tbsp (30 mL) Dijon mustard
- 1/4 tsp (1 mL) fresh ground pepper
- Cut squash in half; scoop out seeds. Cut each half into 1 inch (2.5 cm) half moons. Toss with half of the oil and half each of the garlic and thyme. Spread in single layer on parchment paper-lined baking sheet and roast in 400 F (200 C) oven for 15 minutes. Add apple slices and roast for 5 minutes.
- Meanwhile, in small bowl, combine mustard and remaining garlic and thyme. Spread evenly on pork chops.
- In large nonstick skillet, heat remaining oil over medium high heat and brown pork chops on both sides. Add to baking sheet and roast for 10 minutes or until hint of pink remains in pork and squash and apples are tender.
- Tip: If you don’t have Dijon mustard you can use 1 tbsp (15 mL) each mayonnaise and yellow mustard instead.
- Chop 1 bunch kale, Swiss chard, rapini or mustard greens, and sauté in large nonstick skillet with 3 tbsp (45 mL) canola oil, 3 cloves garlic, minced and 1/2 tsp (2 mL) hot pepper flakes. Cook, stirring for about 5 minutes or until tender crisp and bright green. Season with salt to taste.
Enter our contest: What’s your favourite way to use Ontario pork in an Italian recipe?
Email us your recipe and photo at email@example.com and you could win a prize pack worth $85.00 that includes a signed copy of Emily Richard’s new cookbook “Per La Famiglia”.
Contest Rules click here
Emily’s career has taken her from restaurant and hotel kitchens, Canadian Living Test Kitchen and Food Network cooking shows to media and TV celebrity chef. Throughout this time she has always stayed true to her love of good food and getting people interested in cooking and enjoying great flavours.
Her new cookbook “Per La Famiglia”, focuses on her Southern Italian heritage and family inspired recipes, out this summer published by Whitecap.