Pork with Acorn Squash and Onions

70 minutes Prep: 25 minutes Cook: 45 minutes

107 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

4	each	pork loin chops	lean, 1 inch thick and about 1 pound each
1	teaspoon	sage leaves	dried
1/2	teaspoon	salt
1/4	teaspoon	black pepper
2	each	garlic cloves	finely chopped
2	each	onions	medium, cut into 1/4 inch slices
1/2	cup	chicken broth
1 1/2	pound	acorn squash

Directions

Trim fat from pork.

Cook pork in a 10 inch, nonstick skillet over medium heat, turning once, until brown.

In a small bowl, mix together sage, salt, pepper and garlic.

Sprinkle half of the sage mixture over pork. Place onions on pork.

Pour broth around pork. Cover and simmer for 15 minutes.

Cut squash crosswise into 1inch slices; remove seeds and fibers.

Cut each slice into fourths.

Place squash on pork; sprinkle with remaining sage mixture.

Cover and simmer about 15 minutes or until pork is no longer pink when cut near bone and squash is tender.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 261g

Amount per Serving

Calories 107 5% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 346mg	14%
Total Carbohydrate 26.0g	9%
Dietary Fiber 4.0g	14%
Sugars 3.0g
Protein 3.0g	6%

Vitamin A	13%		Vitamin C	40%
Calcium	8%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to peanut butter cookies cookies

Last Recipes Viewed

Recipe Bite

About Garlic

by Laurie

History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...

Member Review

Parmesan and Balsamic Roasted Cauliflower

I had about 1/2 head cauliflower left, then I founf this recipe, there is no dried marjoram in the kithen, so I took dried thyme instead, and followed the directions, and these roasted cauliflower are really yummy, balsamic vinegar definetly added extra yum, great way to cook cauliflower.

Reviewed by Amyamy