- 1 large acorn squash
- 4 lean pork loin or rib chops, about 1/2 inch thick
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, finely chopped
- 1 onion, cut into 1/4-inch slices
- 1/4 cup chicken broth
- 1 cooking apple, unpeeled and cut into eighths
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Cut squash crosswise into 1-inch slices; remove seeds and fibers. Cut each slice into fourths; set aside.
- Remove fat from pork. Mix sage, 1/2 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub on both sides of pork.
- Cook pork in 10-inch nonstick skillet over medium heat about 6 minutes, turning once, until brown. Place onion on pork. Pour broth around pork. Heat to boiling; reduce heat.
- Place squash and apple on pork. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer about 15 minutes or until squash is tender and pork is slightly pink when cut near bone.