Pork with Apples and Squash

Adapted from: Betty Crocker Easy weeknight meals, September 2002. 

Prep: 15 min. Cook:21 min.

Ingredients:

3-4 lean pork loin chops (appox. 1 lb.)
1 tsp. ground sage
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced (using garlic press)
1 medium red onion, cut into 1/4 in. slices
1/2 c. vegetable broth (using vegetable bullion)
1 acorn squash (about 1 1/2 lbs.)
1 medium unpeeled granny smith apple, cored and cut into eighths

Instructions:

1. Trim fat from pork. Rub pork with sage, salt, pepper, and garlic.

2. Cook pork in dutch oven/skillet over medium heat for approximately 3 min. on each side (until browned).  Place onion on pork.  Pour broth around pork.  Heat to boiling, reduce heat.

3. Cut squash crosswise into 1-in. slices, being careful to remove seeds and fibers.  Cut each slice into fourths.  Add squash and apple to dutch oven/skillet on top of pork.  Cover and simmer about 15 minutes  squash is tender.

Makes 4 servings.

Nutritional information:

1 serving
Calories: 255 (calories from fat 80)
Fat: 9g (saturated: 3g)
Cholesterol: 65mg
Sodium: 590mg
Carbs: 25g
Fiber 3g
Protein: 25g
Vitamin A: 8%
Vitamin C: 12%
Calcium: 6%
Iron: 10%