Monday, March 2, 2009

Rosemary Pork Chop Skillet

This recipe is really light and yummy! We usually eat this as a one dish meal (plus it is listed as "low fat" in the cookbook - yay!). We have only made this with the fresh herbs that it lists; however, if anyone tries this and replaces them with dried, I would love to know how it turns out!


1 pound boneless pork chops, cut 1/2" thick
1 tbsp olive oil
2 cups peeled and cubed (1") winter squash (butternut, banana, spaghetti, and/or acorn)
1 medium onion, cut into thin wedges
2 tsp snipped fresh rosemary
1/4 cup chicken broth
1/4 cup orange juice
2 med zucchini, quartered lengthwise and cut into 1" pieces
1 tsp snipped fresh sage

1. Sprinkle cops with 1/2 tsp salt and 1/2 tsp black pepper. In a 12" skillet heat oil over med-high heat.
2. Brown chops ~4 mins, turning once.
3. Combine squash, onion, and rosemary; spoon squash mixture over chops.
4. Pour broth and juice over squash mixture and chops. Bring to boiling; reduce heat. Simmer, covered, for 10 mins.
5. Add zucchini and sage. Cook, covered, ~5 mins more or until chops are done (160 degrees).
6. Using slottled spoon, transfer chops and vegetables to a serving platter. Cover, keep warm.
7. Bring reserved juiced in skillet to boiling; reduce heat.
8. Simmer, uncovered, ~5 mins or until liquidf is reduced to ~1/4 cup. Spoon over chops and vegetables.

Nutrition Facts per serving: 220 cal, 8 g total fat (2 g sat. fat), 63 mg chol, 411 mg sodium, 15 g carbs, 2 g fiber, 24 g protien)
Daily Values: 111% vit A, 49% vit C, 7% calcium, 11% iron
Exchanges: 1 starch, 3 very lean meat, 1 fat

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