Pork & Squash Foil Dinner
Yield
servingsPrep
30 minCook
30 minReady
60 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork chops
1 inch thick |
*
|
| ⅛ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 3 | slices |
acorn squash
1/2 inch thick |
*
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | tablespoon |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork chops
1 inch thick |
*
|
| 0.6 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 3 | slices |
acorn squash
1/2 inch thick |
*
|
| 15 | ml |
butter
|
|
| 15 | ml |
brown sugar
|
|
| 15 | ml |
honey
|
|
Directions
Cut an 18 by 12-inch piece of heavy foil; place pork chop in center of lower half of foil.
Sprinkle with salt and pepper.
Lay squash slices on top of chop.
Dot butter in center of each slice.
Sprinkle with brown sugar; drizzle with honey.
Fold upper edge of foil over ingredients to meet bottom edge.
Turn foil edges to form a ½-inch fold.
Smooth fold.
Double over again; press very tightly to seal, allowing room for expansion and heat circulation.
Repeat folding and sealing at each end.
Place packet on a baking sheet; bake in a 425 degrees F oven, 25 to 30 minutes or until chop and squash are tender.
