Beef / Pork

Rosemary pork chop skillet takes several minutes to prepare.

Rosemary pork chop skillet takes several minutes to cook.

Rosemary pork chop skillet makes 4 servings.

The ingredients for Rosemary pork chop skillet are:

16 oz Pork Chops (center cut pork loin)
1 tbsp Olive Oil
0.5 tsp Salt
0.5 tsp Pepper, black
2 cup, cubes Butternut Squash
1 medium (2-1/2" dia) Onions, raw
2 tsp Rosemary
0.25 cup (8 fl oz) Chicken Broth
0.25 cup Orange Juice
1.5 cup, sliced Zucchini
1 tsp Sage, ground

Here is how you make Rosemary pork chop skillet:

Trim fat from each of 4 oz pork Chops. Sprinkle with salt and pepper. Heat olive oil over medium high heat in 12 inch skillet. Brown pork Chops about 4 minutes, turning once. Combine one inch cubed squash, sliced onion wedges and 2 teaspoons minced fresh rosemary. Spoon mixture over Chops. Pour broth and juice over mix and bring to boiling. Reduce heat, cover and simmer 10 minutes. Add 2 medium zucchini--chopped into one inch pieces with one teaspoon of chopped fresh sage. Cook covered five minutes more or until Chops are done. Use a slotted spoon and transfer all to serving deal. Cover to keep warm. Bring reserved juices to boiling; reduce heat. Summer uncovered five minutes or until reduced to 1/4 cup. Spoon over Chops and vegetables and serve. Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user AHOYTX.

The nutritional information for Rosemary pork chop skillet is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 291.2

• Total Fat: 12.7 g
• Cholesterol: 70.3 mg
• Sodium: 413.4 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 4.7 g
• Protein: 25.9 g