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Prep 15min
Total40min
Servings4
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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
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Steps
1
Trim fat from pork. Mix sage, 1/2 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub on both sides of pork.
2
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.
3
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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Cut the cooking time in half by omitting the fresh acorn squash and instead microwaving frozen cooked squash as directed on the package to serve alongside the pork, onion and apple.
This skillet is a complete meal by itself. Just add some crusty hard rolls for hearty appetites and perhaps fudgy brownies for dessert.
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Nutrition Facts
Serving Size:1 Serving
Calories
255
Calories from Fat
80
Total Fat
9g
Saturated Fat
3g
Cholesterol
65mg
Sodium
590mg
Total Carbohydrate
25g
Dietary Fiber
3g
Protein
25g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Starch; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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