Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375°F. Coat shallow 3-quart rectangular casserole with nonstick cooking spray.

    Advertisement
Instructions Checklist
  • Season both sides of pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In large skillet, heat oil over medium-high heat. Add pork; saute 3 minutes per side. Remove to platter.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In same skillet, add onion, garlic, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper; saute until softened, about 3 minutes. Remove half of onion mixture to large bowl. Add squash to bowl; toss to mix.

Instructions Checklist
  • Discard seasoning packets from rice mix, if a packet is included. Add rice to skillet; saute 1 minute. Add wine, water and 1/2 cup dried cranberries. Bring to boiling. Remove from heat; transfer rice mixture to prepared casserole.

Instructions Checklist
Instructions Checklist
  • Arrange pork chops on top of rice mixture, pressing slightly to submerge. Arrange butternut squash pieces on top. Remove peel and white pith from oranges; cut oranges into sections. Arrange orange sections and remaining dried cranberries on top of squash. Sprinkle brown sugar over all. Cover with foil.

Instructions Checklist
  • Bake in 375°F oven for 45 minutes or until pork, rice and squash are tender (pork should register 160°F on instant-read thermometer). Makes 8 servings.

Tips

Let the baked casserole cool. Refrigerate, covered, for up to a day. To reheat, let casserole come to room temperature, about 30 minutes. Heat oven to 350°F. Drizzle 1/2 cup orange juice around edges of casserole. Cover casserole with foil. Bake in 350°Foven until heated through, about 1-1/4 hours.

Nutrition Facts

549 calories; 13 g total fat; 4 g saturated fat; 71 mg cholesterol; 288 mg sodium. 76 g carbohydrates; 7 g fiber; 33 g protein;

Reviews