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!


Ingredients:

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

Herb-Mustard Marinade

We use this marinade to coat pork chops which we place in a roasting pan and bake at 425 degrees for 25 mins. The recipe book where we found it states that you can also use it on grilled chicken. Just coat the poultry with the marinade during the last 10 minutes of grilling.

In addition, though the recipe calls for fresh parsley, we have replaced it with dried (fresh can be a little pricey) and it tastes the same to us! Just remember the exchange of fresh to dried herbs:
1 tbsp of fresh = 1 tsp of dried


Ingredients:

2 tbsp creamy Dijon-style mustard blend
1 tbsp snipped fresh parsley
1 tsp dried oregano, crushed
1 tbsp water
1/8 tsp ground red pepper


Instructions:

1. In a small bowl, combine all ingredients. Cover and chill until ready to use.


Easy!!! Woo hoo!