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.

  • prep time 15 min
  • total time 55 min
  • ingredients 9
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    145),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    230mg
    230%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    3g
    3%
      Sugars
    9g
    9%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    48%;
    Calcium
    8%;
    Iron
    12%;
    Exchanges:
    1 1/2 Starch; 3 1/2 Lean Meat; 1 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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