Categories: Pork

Ingredients

• 1 lb boneless pork sirloin chops
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 cups peeled and cubed winter squash
• 1 medium onion, cut into wedges
• 2 tsp fresh rosemary
• 1/4 cup chicken broth
• 1/4 cup orange juice
• 2 medium zucchini, quartered lengthwise and cut into 1-inch pieces
• 1 tsp fresh sage

Directions

1. Trim fat from chops. Sprinkle chops with salt and pepper. In a 12-inch skillet brown chops in hot oil over medium-high heat 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 160. Using a slotted spoon, transfer chops and vegetables to a serving platter, reserving juices. Cover chops and veggies.

3. Bring reserve 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 veggies to serve.

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