Here's a yummy recipe!
#42842 - 02/03/04 01:40 PM
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This was a very good recipe! We ate it last night and it did not bother my GI tract. It calls for pork chops, but you can find them really lean or small in most markets. This recipe came from Chef Bobby Flay. It appeared on Chef on a Shoe String; the CBS Saturday Early Show
Pork Chops & Apple Chutney & Butternut Squash Puree
Serves: 3
1/2 stick unsalted butter
1 pound butternut squash, peeled and cut into large dice
Salt and freshly ground pepper
Pinch of ground cinnamon
2 granny smith apples, halved, cored and cut into quarter-inch thick slices
1/4 cup sugar
1 cup peach nectar or apple juice
2 teaspoons ground ginger
3 boneless pork chops, 6 ounces each
Salt and freshly ground pepper
1 tablespoon allspice
2 tablespoons olive oil
Chopped cilantro, optional
Method
Melt butter in a medium saucepan over medium-high heat, add the squash, 1/2 cup of water and salt and pepper, cover and cook until the squash is soft, about 15-20 minutes. Mash the squash with a potato masher until smooth and stir in the cinnamon. Cover to keep warm.
Place the apples, sugar, nectar and ginger in a medium sauté pan over medium high heat and cook, stirring occasionally until the liquid has evaporated and the apples are golden brown.
Season pork chops on both sides with salt and pepper to taste. Season the chops on 1 side with the allspice. Heat the oil in a medium sauté pan over high heat until smoking. Place the chops spice-side down in the pan and cook until golden brown, about 2 minutes. Reduce heat to medium and cook the chops until just cooked through, about 4-5 minutes.
Spoon some of the apple chutney into the center of a large plate and top with a chop. Serve butternut squash to the side of the chop and sprinkle with chopped cilantro if desired.
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BUTTER??????????
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Natalie
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Pork chops are a trigger for most people whether they are really lean or not. Perhaps try chicken instead?
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- Jennifer
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Yes butter! I guess it depends how tolerant individuals are. All three tablespoons are not in one serving. It really did not bother me any...sorry! It would be great if someone new how to adjust the recipe...anybody?
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Just use soy butter and substitute chicken for pork.
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Natalie
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Chicken and soy butter sound good to me. All the spices would compliment chicken as well. Thank you for the suggestions. I will try them next time I make the dish. Thank you also for bearing with me, I am new to this diet thing. The good thing about this recipe is the ginger and the apple and squash were cooked way down, which breaks down any insoluble fiber.
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Chicken and soy butter sound good to me. All the spices would compliment chicken as well. Thank you for the suggestions. I will try them next time I make the dish. Thank you also for bearing with me, I am new to this diet thing. The good thing about this recipe is the ginger and the apple and squash were cooked way down, which breaks down any insoluble fiber.
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You need to replace the pork chops with skinless chicken breasts, and replace the butter with olive oil, canola oil or a non-hydrogenated soy margarine. You also need to decrease the amount of oil used - 1/2 cup is way too much. Use a non-stick skillet and you should only need a tablespoon or two of oil.
The butternut squash is a great soluble fiber base though, and the flavors sound wonderful. 
If you're not sure whether a recipe is IBS safe or not, please review the dietary guidelines here web page
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Out of curiousity, where did the 1/2 cup of oil come from? I didn't see that one. Would that have been in place of the butter?
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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