Shelly's Recipe

HARVEST PORK CHOPS

Category: Pork - Chops and Steaks

4 boneless pork loin chops, 1/2 inch thick, trimmed
1/2 tsp. black pepper
Nonstick cooking spray
2 tsp. olive oil
1 medium onion, peeled, sliced thin
2 cloves garlic, peeled, minced
1 cup fat-free chicken broth
1 tbsp. orange juice concentrate
2 Granny Smith apples, washed, quartered, sliced thin
1 pound butternut squash, trimmed, peeled, seeded, diced into 1- inch cubes
1 tsp. ginger

Season the pork chops with pepper. Spray a large nonstick skillet with cooking spray. Heat the oil over medium-high heat. Add the chops and cook for 10 minutes, turning once, until well browned. Remove from pan, transfer to paper towels to drain and keep warm.

Add the onion and garlic to the skillet. Cook for 3 to 4 minutes, until the onion is soft and the garlic is golden. Stir in the broth, orange juice, apples, squash and ginger. Heat to a boil. Cover, reduce heat to medium low and simmer for 5 minutes, or until the squash is fork tender. Return the chops to the skillet and cook for 5 minutes. Serve immediately. Serves 4