Pork Chops With Tomato Gravy And Squash

• 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

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.
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pork chops, kosher salt, freshly ground black pepper, olive oil, lower, cornstarch, garlic, green onions, flatleaf parsley, unsalted butter, yellow squash

Taken from www.myrecipes.com/recipe/pork-chops-tomato-gravy-squash (may not work)