Harvest Pork Chop Bake

When fall brings a snap to the air, try this pork chop casserole, with sage, butternut squash, and other autumn flavors.

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Servings 4

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ingredients 9
Prep Time 15 min
Total Time 55 min

Ingredients

2: tablespoons olive oil

1/2: teaspoon dried sage leaves

1/2: teaspoon dried marjoram leaves

1/2: teaspoon garlic-pepper blend

1/2: teaspoon seasoned salt

4: (6 to 8-oz.) bone-in pork loin chops (3/4 inch thick)

1: small butternut squash (about 2 lb.), peeled, seeded and cut into 1/2 to 1-inch pieces (about 3 cups)

1: medium green bell pepper, cut into 1/2-inch pieces

1: medium red onion, cut into 1/2-inch wedges

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Directions

1 Heat oven to 425°F. Spray 15x10-inch baking pan with sides with nonstick cooking spray. In large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoned salt; mix well. Brush some of mixture over both sides of pork chops. Place pork chops in corners of sprayed pan.
2 Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
3 Bake at 425°F. for 35 to 40 minutes or until pork chops are no longer pink in center and squash is tender, turning chops and stirring vegetables once.

EXPERT TIPS

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Expert Tips

Butternut squash has a smooth, creamy-tan peel and a large peanut shape. Its bright, yellow-orange flesh is moist and sweet.

In place of butternut squash, use your favorite sweet winter squash; try acorn, buttercup or delicata. Sweet potatoes work well, too. Cut the squash or sweet potatoes into 1-inch pieces and measure 3 cups.

Applesauce is always nice with pork; or try sliced apples sautéed in a bit of butter until tender. Serve crusty rolls as a bread accompaniment.