Pork with Squash and Onions

 

1

teaspoon dried sage leaves

3/4

teaspoon salt

1/2

teaspoon pepper

2

cloves garlic, finely chopped

4

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

1

acorn squash (about 1 1/2 lb)

1

medium onion, cut into 1/4-inch slices

1/2

cup chicken broth

1

medium unpeeled cooking apple, cut into eighths

• 1 Mix sage, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and the garlic; rub on both sides of pork. Heat 10-inch nonstick skillet over medium heat. Cook pork in skillet about 6 minutes, turning once, until brown.
• 2 Meanwhile, cut squash crosswise into 1-inch slices; remove seeds and fibers. Cut each slice into fourths; set aside.
• 3 Place onion on pork. Pour broth around pork. Heat to boiling; reduce heat to low. Place squash and apple on pork; sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• 4 Cover; simmer about 15 minutes or until pork is no longer pink in center and squash is tender.