Rosemary Pork Chop Skillet

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9 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
35 mins
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Rosemary Pork Chop Skillet

Ingredients
1
pound boneless pork sirloin chops, cut 1/2 inch thick
1/2
teaspoon salt
1/2
teaspoon black pepper
1
tablespoon olive oil
2
cups peeled and cubed (1 inch) winter squash, such as butternut, banana, spaghetti, and/or acorn squash
1
medium onion, cut into thin wedges
2
teaspoons snipped fresh rosemary
1/4
cup chicken broth
1/4
cup orange juice
2
medium zucchini, quartered lengthwise and cut into 1-inch pieces
1
teaspoon snipped fresh sage

Directions

  1. Trim fat from pork. Sprinkle chops with the salt and pepper. In a 12-inch skillet heat oil over medium-high heat. Brown chops about 4 minutes, turning once. Combine squash, onion, and rosemary; spoon squash mixture over chops. Pour broth and orange juice over squash mixture and chops. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
  2. Add zucchini and sage. Cook, covered, about 5 minutes more or until chops are done (160 degrees F). Using a slotted spoon, transfer chops and vegetables to a serving platter. Cover; keep warm.
  3. Bring reserved juices in skillet to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced to about 1/4 cup. Spoon over chops and vegetables.
  4. Makes 4 servings

Nutrition Facts

(Rosemary Pork Chop Skillet)
    Per serving:
  • 220 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 63 mg chol.,
  • 411 mg sodium,
  • 15 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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