Rosemary Pork Chop Skillet (with a hint of citrus)

1 lb. pork chops cut 1/2" thick

1 T olive oil (evoo)*

2 c. peeled or cubed winter squash (butternut or acorn)

1 med. onion cut into wedges

2 tsp. snipped fresh rosemary

1/4 c. chicken broth

1/4 c. orange juice

2 med. zucchini quartered lengthwise and cut into 1" pieces

1 tsp. fresh sage

salt and pepper to taste

1. Trim fat from pork. Sprinkle meat with 1/2 tsp. salt and 1/2 tsp. pepper. In frying skillet, heat oil over med-high heat. Brown chops about 4 min. (turning once). Combine squash, onion, rosemary: spoon over chops. Pour broth & juice over squash mix and chops. Bring to a boil. Reduce heat, simmer (covered) for 10 min. 

2. Add zucchini and sage. Cook (covered) for 5 min. until chops are done. Use slotted spoon to transfer chops and veggies to serving platter. Cover, keep warm. 

3. Bring reserved juices in skillet to a boil. Reduce heat and simmer uncovered about 5 min. or until liquid is reduced to about 1/4 c. 

Spoon over chops and veggies. 

Enjoy!

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I got this recipe from my cousin. She's one amazing chef and homemaker! When I was in college, she and her husband would often invite me over for dinner at their humble little apartment. She made the most delicious meals! This recipe happened to be one of my favorites. I remember the smell of fresh citrus as I entered her kitchen, it smelled so good I could almost taste it! I learned so many tips and tricks about cooking from her, I am so glad she was there to help me out. After all, when I first entered college I didn't cook like I do now. I cooked a lot of pasta-roni growing up and hadn't learned a whole lot about the culinary arts industry. She and others sparked my interest in cooking and helped me make the decision to minor in culinary arts. I thoroughly enjoyed my classes there and became more seasoned in the industry. Now, I love cooking so much that I'd rather whip something up at home than go out to a restaurant! Things just taste better when they're home cooked :).