Rosemary pork chop skillet
- Number of Servings: 4
Ingredients
16 oz Pork Chops (center cut pork loin) 1 tbsp Olive Oil 0.5 tsp Salt 0.5 tsp Pepper, black 2 cup, cubes Butternut Squash 1 medium (2-1/2" dia) Onions, raw 2 tsp Rosemary 0.25 cup (8 fl oz) Chicken Broth 0.25 cup Orange Juice 1.5 cup, sliced Zucchini 1 tsp Sage, ground
Trim fat from each of 4 oz pork Chops. Sprinkle with salt and pepper. Heat olive oil over medium high heat in 12 inch skillet. Brown pork Chops about 4 minutes, turning once. Combine one inch cubed squash, sliced onion wedges and 2 teaspoons minced fresh rosemary. Spoon mixture over Chops. Pour broth and juice over mix and bring to boiling. Reduce heat, cover and simmer 10 minutes.
Add 2 medium zucchini--chopped into one inch pieces with one teaspoon of chopped fresh sage. Cook covered five minutes more or until Chops are done. Use a slotted spoon and transfer all to serving deal. Cover to keep warm.
Bring reserved juices to boiling; reduce heat. Summer uncovered five minutes or until reduced to 1/4 cup. Spoon over Chops and vegetables and serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AHOYTX.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AHOYTX.
Nutritional Info Amount Per Serving
- Calories: 291.2
- Total Fat: 12.7 g
- Cholesterol: 70.3 mg
- Sodium: 413.4 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 4.7 g
- Protein: 25.9 g
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