Rosemary pork chops with veggies

My Lovely Wife and I have been trying to find healthy (or healthier) recipes that our picky children will eat. This recipe failed the “will it make them whine about it” test, but it passes the taste test with flying colors. I got it out of the venerable Better Homes and Gardens New Cook Book, but because (1) it’s winter and (2) jobs and kids exist, we substituted some of the fresh ingredients with frozen or dried versions. It still turned out great.

SUPPLIES

• Eight-inch cast iron skillet

• Cover for skillet (aluminum foil would work fine)

• Cutting board (Ideally, two, one for the pork chops and one for veggies, but just wash it while the pork chops cook if you only have one)

• Chef’s knife

• Slotted spoon

• Plate and cover (something to rest the pork chops on/in but retain the heat—I used a plate and a big mixing bowl turned upside down)

• Digital cooking thermometer (I use the stabby kind)

INGREDIENTS

• 4–6 small-to-medium boneless pork chops

• Kosher salt

• Fresh-ground black pepper

• Dried sage

• Dried rosemary

• 1 tablespoon olive oil

• 2 cups frozen cubed butternut squash

• 1/4 cup chicken broth

• 1/4 cup orange juice

• 2 medium zucchini

• 1 medium onion

INSTRUCTIONS

• Heat skillet on medium-high, pour in oil.

• Trim fat from pork chops, cover in salt and pepper, add to pan. Cook about 4 minutes, turning once.

• Cut onion into thin wedges. Combine onion with cubed frozen squash and rosemary. Dump into skillet. Pour broth and orange juice into skillet.

• Bring to boiling, reduce heat. Simmer covered for 10 minutes.

• Quarter zucchini lengthwise and cut into 1-inch pieces. Add to skillet with sage. Re-cover and cook for 5 minutes or until pork chops measure 160°F

• Use slotted spoon to move veggies and pork chops to plate to keep warm while you reduce the remaining sauce. Bring skillet to boiling, then simmer uncovered for 5 minutes or until you only have 1/4 cup of liquid remaining.

• Spoon liquid over pork chops and veggies when serving.

NUTRITIONAL FACTS

Per Better Homes and Gardens, per pork chop and 1 cup of veggies:

• Calories: 220

• Total fat: 8 g (saturated fat: 2 g)

• Cholesterol: 63 mg

• Sodium: 411 mg

• Carbohydrates: 15 g

• Fiber: 2 g

• Protein: 24 g