Rosemary Pork Chop Skillet

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