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Pork Chops with Tomato Gravy and Squash Recipe

   
 

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     Pork Chops with Tomato Gravy and Squash

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
4 (6-ounce) bone-in center-cut loin pork chops
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1 cup lower-sodium tomato juice, divided
2 teaspoons cornstarch
1/3 cup unsalted chicken stock
3/4 teaspoon garlic powder
2 green onions, sliced
 
2 tablespoons chopped fresh flat-leaf parsley, divided
2 tablespoons unsalted butter, divided
1 pound yellow squash, cut into 1/4-inch-thick slices

Instructions
1. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a skillet over medium-high. Add pork; cook 5 minutes on each side. Remove from pan. 2. Combine 1/2 cup tomato juice and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture, remaining 1/2 cup tomato juice, stock, garlic powder, and onions to pan. Bring to a boil; reduce heat, and simmer 3 minutes. Remove pan from heat. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon parsley, and 1 tablespoon butter. 3. Heat remaining 1 tablespoon butter in a skillet over high heat until foamy. Add squash; cook 5 minutes, stirring occasionally. Stir in remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1 tablespoon parsley. Serve pork with sauce and squash.


Originally Submitted
9/13/2015





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