• 4 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Makes 4 servings

Nutrition Facts

220 calories; 8 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 63 mg cholesterol; 411 mg sodium. 932 mg potassium; 15 g carbohydrates; 2 g fiber; 4 g sugar; 24 g protein; 0 RE vitamin a; 5394 IU vitamin a; 29 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 48 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 2 mg iron;

Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0