Pork With Apples And Squash Recipe

Ingredients

4

lean pork loin or rib chops, about 1/2 inch thick (about 1 pound)

1

teaspoon dried sage leaves

1/2

teaspoon salt

1/4

teaspoon pepper

2

cloves garlic, finely chopped

1

medium onion, cut into 1/4-inch slices

1/2

cup chicken broth

1

acorn squash (about 1 1/2 pounds)

1

medium unpeeled cooking apple, cored and cut into eighths

1/4

teaspoon salt

1/4

teaspoon pepper

Preparation

Trim fat from pork. Mix sage, 1/2 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub on both sides of pork.

Cook pork in 10-inch nonstick skillet over medium heat about 3 minutes on each side until brown. Place onion on pork. Pour broth around pork. Heat to boiling; reduce heat.

Cut squash crosswise into 1-inch slices; remove seeds and fibers. Cut each slice into fourths. Place squash and apple on pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer about 15 minutes or until pork is slightly pink when cut near bone and squash is tender.

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