Pantry Pork Dish Recipe
Pantry Pork Dish Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I put this dish together one day when we had unexpected company for dinner. I used ingredients from my pantry and tossed in some ground pork. Our guests raved about the flavor.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/4 hours

Ingredients

  • 1 pound ground pork
  • 1 small onion, chopped, divided
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 medium potatoes, peeled and sliced 1/4 inch thick
  • 2 tablespoons all-purpose flour
  • 2-1/2 cups julienned peeled butternut squash
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups frozen green beans
  • 1/4 cup sliced almonds, toasted

Directions

Combine pork, half of the onion, allspice, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Press into the bottom of a greased 9-in. square baking dish. Top with potatoes and remaining onion. Combine flour and remaining salt; sprinkle over potatoes. Cover with foil. Bake at 350° for 40 minutes; drain. Layer squash, nutmeg, remaining pepper and beans on top of potatoes. Cover and bake 30 minutes longer or until vegetables are tender. Sprinkle with almonds; return to the oven for 5 minutes. Yield: 4 servings.
Originally published as Pantry Pork Dish in Country Pork 1996, p85

Nutritional Facts

1 cup: 505 calories, 20g fat (7g saturated fat), 76mg cholesterol, 424mg sodium, 55g carbohydrate (9g sugars, 10g fiber), 28g protein.

  • 1 pound ground pork
  • 1 small onion, chopped, divided
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 medium potatoes, peeled and sliced 1/4 inch thick
  • 2 tablespoons all-purpose flour
  • 2-1/2 cups julienned peeled butternut squash
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups frozen green beans
  • 1/4 cup sliced almonds, toasted
  1. Combine pork, half of the onion, allspice, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Press into the bottom of a greased 9-in. square baking dish. Top with potatoes and remaining onion. Combine flour and remaining salt; sprinkle over potatoes. Cover with foil. Bake at 350° for 40 minutes; drain. Layer squash, nutmeg, remaining pepper and beans on top of potatoes. Cover and bake 30 minutes longer or until vegetables are tender. Sprinkle with almonds; return to the oven for 5 minutes. Yield: 4 servings.
Originally published as Pantry Pork Dish in Country Pork 1996, p85

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