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.
Yield: Serves 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients:
- 4 lean Ontario bone in pork loin chops (about 1 1/2 lbs/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
- 2 tbsp (30 mL) Dijon mustard 1/4 tsp (1 mL) fresh ground pepper
- 1 acorn squash (about 1 1/2 lb/750 g)
Cooking Instructions:
- 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.