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
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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.
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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.
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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.