Choose an easy to peel squash such as butternut or Delicata, or pick an acorn squash and leave the skin on for colour contrast.

Trim off any fat from pork; sprinkle with 1/2 ts salt and 1/4 ts pepper.

In large heavy skillet, heat 1 ts vegetable oil over medium-high heat; cook pork chops for 3-4 minutes on each side or until browned all over. Remove and set aside.

Add onion to pan; cook over medium heat, stirring occasionally and adding 1 tb water if necessary to prevent sticking, for about 5 minutes or until softened. Pour in apple cider, stirring to scrape up brown bits from bottom of pan (deglaze). Add sliced squash and apricots; cover and simmer for 7 to 8 minutes or until squash is tender.

Return pork chops to pan; cook for 3-5 minutes or just until no longer pink inside.

Serve with rice, tender-crisp green beans and sourdough bread.

Per Serving: about 260 calories, 25 g protein, 6 g fat, 29 g carbohydrate, good source iron

Fast with Five is a collection of recipes that require a maximum of five ingredients to make.

[-=Pam=-]