As we finished our eight mile walk yesterday. The thought crossed my mind a month ago if someone had said I was going to walk eight miles and not stop I would of said ya RIGHT. We started a little bit at a time now it is easy. A few weeks ago we were asked to walk in Susan G. Komen Race for the Cure. So hubby committed us to walk. Sure I say: it is easy for you my little retired military man who is used to running three miles every day. This is one reason our recipes have taken a change. The other is, it is time for the yearly physical. Last year my cholesterol was on the high side the Dr suggested medication. I do not take any meds now, and I don't want to start. So we have been making changes all year with this in mind. In a couple of weeks I will fill you in on how I have done. I did pass the dreaded Colonoscopy with flying colors yea nine years left before I need that one again.
Back to food earlier in the week I made this dish it had so much flavor and I liked the fact it only dirtied one pan. The parsnips were tender and the pork took on a sweetness from the parsnips and the baked apple. My kind of dinner and low cal also at 360 calories per serving, this recipe serves four.
Parsnip's and Pork
4 pork loin or rib chops, about 1/2 inch thick
3 medium parsnips, cut crosswise into 1/2-inch slices
1 medium onion, slices
1/2 cup chicken broth
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon pepper
1 medium apple, cut into 1/4-inch wedges
2 tablespoons snipped parsley
Cook pork chops in 10 inch skillet over medium heat until brown on both sides. Place parsnips and onion on pork. Mix chicken broth, mustard, salt, allspice and pepper: pour over vegetables. Heat to boiling: reduce heat. Cover and simmer until pork is done, 35 to 40 minutes. Arrange apple on vegetables. Cover and cook just until apple is tender, about 3 minutes. Sprinkle with parsley.
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