Pork with Acorn Squash and Onions

  • 1 large acorn squash
  • 4 lean pork loin or rib cops, about 1/2 inch thick
  • 1 tsp. dried sage
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 garlic cloves, finely chopped
  • 1 onion, cut into 1/4 inch sliced
  • 1/4 cup chicken broth
  • 1 cooking apple, unpeeled and cut into eighths
  • 1/4 tsp. salt

Cut squash crosswise into 1 inch slices; remove seeds and fibers. Cut each slice into fourths; set aside.
Remove fat from pork. Mix sage, salt, pepper and garlic; rub on both sides of pork.
Cook pork in 10-inch nonstick skillet over medium heat about 6 minutes, turning once until golden brown. Place onion on pork. Pour broth around pork. Heat to boiling; reduce heat.
Place squash and apple on pork. Sprinkle with a pinch of salt and pepper. Cover and simmer about 15 minutes or until squash is tender and pork is slightly pink when cut neat bone.