August 04, 2006


4 pork chops - sprinkle each side with 1/4 tsp salt & 1/4 tsp pepper; cook 4 minutes each side in appox 2 tbs olive oil, turning once.

2 cups squash cut into cubes, 1 medium onion cut into wedges, 2 tsp fresh chopped rosemary - stir in with chops. poke holes in chops to absorb juices. add 1/4 cup chicken broth & 1/4 cup orange juice and bring to boil. cook on medium, covered for 10 minutes.

2 medium chopped zucchini, 1 tsp chopped fresh sage - stir in with mixture. cook covered for 5 minutes. chops will be done at 160 degrees.

put meat and veggies in serving dish and keep warm. bring juices to boil then cook on simmer for 5 minutes or until reduced to 1/4 cup. pour over food.

ABSOLUTELY DELICIOUS!!!!!!!!! (we served it with couscous flavored with rosemary, lemon, and butter) it was our dinner last night in celebration of our 2 month anniversary, and it was my lunch just a few minutes ago. it's SO good and it's LOW FAT to boot!!!! *sigh* God is so good to give us taste buds and such awesome combinations of flavors.

and i don't even feel like i need to go running to burn it off!!


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