A meal we BOTH love

Kevin and I don't exactly have the same tastes in food. He would call me picky. I say that I'm allowed to not like things. But, we both really like this meal and it is pretty easy. It is directly from an issue of Cooking Light magazine several years ago (the only one I tried.) Anything from me is in italics.

Pork Chops with Country Gravy
3/4 tsp salt, divided
4 (4 ounce) boneless center-cut loin pork chops (about 1 inch thick)
1 tsp butter
Kevin and I like to have extra gravy so I usually 1.5x the stuff for gravy.
1 1/3 cup milk (~2 cups)
3 T all-purpose flour (4 1/2 T, and I used whole wheat flour and it turned out fine.)
1/4 tsp poultry seasoning (1/4t + 1/8t)
1/4 tsp black pepper (1/4t + 1/8t or to taste)

1. Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon evenly over both sides of pork. This doesn't seem to be enough, so I just use what it takes. Add 1 tsp butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm (not really an issue if everything is all ready).
I try to do stuff and get stuff ready in the next step while the pork is cooking or ahead of time. I tend to get stressed if I'm not prepared ahead of time with the ingredients.)
2. Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 tsp (3/4 tsp for 1.5x gravy) salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.

This recipe usually says to get some refridgerated mashed potatoes, but I just make them with real potatoes. So I even have nutrition information, but it includes the refridgerated mashed potatoes. Let me know if you are interested in that part. It is a 'light' recipe, so supposedly not too bad for you.

Tonight we are also having cooked butternut squash how my mom likes to cook it. BTW, I am adding lots of details because that's how I would need it. You expert cookers out there probably don't, but they are there. We both love this way to eat squash - too bad it's not fresh from Gayle's garden!

1. Cut butternut squash in half and scrape out seeds.
2. put one half (or both if your microwave is big enough) in a microwave-safe bowl face up with a little water in the dish and cover the dish with saran wrap.
3. microwave for 5 minutes, let sit for a few minutes. Microwave again for 5 minutes and let sit for a few minutes covered again. Repeat until squash is cooked. Test through the saran wrap for tenderness. (Beware hot steam! Letting it sit covered in the microwave just continues to cook it for a few minutes.)
4. When both sides are cooked and cool enough to work with, scrape out middle into serving bowl.
5. Rinse some frozen peas under hot water to thaw a bit.
6. Mix the peas in with the hot butternut squash - the squash will thaw and warm them the rest.
7. Add extra virgin olive oil and garlic salt to taste.

YUM!