Rosemary pork chop skillet

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.