Harvest Pork Chops...

4 boneless pork loin chops, 1/2-inch thick, trimmed
1/2 tsp. black pepper
2 tsp. olive oil
1 medium onion, peeled, sliced thin
2 cloves garlic, peeled, minced
1 cup fat free chicken broth
1 tbsp. orange juice concentrate
2 Granny Smith apples, washed, quartered, sliced thin
1 pound butternut squash, trimmed, peeled, seeded, diced into 1-inch cubes
1 tsp. ginger

Season pork chops with pepper. Spray large nonstick skillet with cooking spray. Heat oil over medium-high heat. Add chops and cook 10 minutes, turning once, until well browned. Remove from paan, transer to paper towels to drain, and keep warm.

Add onion and garlic to skillet. Cook 3 to 4 minutes until onion is soft and garlic is golden. Stir in broth, orange juice, apples, squash and ginger. Heat to a boil. Cover, reduce heat to medium low and simmer 5 minutes or until squash is fork tender. Return chops to skillet and cook 5 minutes. Serve immediately.