Pork Squash Skillet | Blue Flame Kitchen

Ingredients

• 4 pork shoulder chops, 3/4 inch thick
• 2 tbsp canola oil, divided
• 1 tsp marjoram
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• 3 medium potatoes, halved lengthwise
• 3 cups chopped hubbard squash (1 inch pieces)
• 1 cup beef broth
• 1 tbsp all-purpose flour
• 2 tbsp water