Rosemary Pork Chop Skillet

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4.5 by 11 people

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Rosemary Pork Chop Skillet

Reviews (0)

4.5 by 11 people

Rate This!

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
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Nutrition Facts (Rosemary Pork Chop Skillet)

  • Per serving:
  • 220 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 63 mg chol. ,
  • 411 mg sodium ,
  • 15 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 24 g pro.
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11 Ratings

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