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Harvest Pork Chop Bake

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Harvest Pork Chop Bake
  • Prep 15 min
  • Total 55 min
  • Ingredients 9
  • Servings 4
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When fall brings a snap to the air, try this pork chop casserole, with sage, butternut squash, and other autumn flavors.
By Pillsbury Kitchens
Updated Dec 17, 2009

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Butternut squash has a smooth, creamy-tan peel and a large peanut shape. Its bright, yellow-orange flesh is moist and sweet.
  • tip 2
    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.
  • tip 3
    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.

Nutrition Information

360 Calories, 16g Total Fat, 29g Protein, 25g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
145
Total Fat
16g
25%
Saturated Fat
4g
20%
Cholesterol
75mg
25%
Sodium
230mg
10%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
12%
Sugars
9g
Protein
29g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
48%
48%
Calcium
8%
8%
Iron
12%
12%
Exchanges:
1 1/2 Starch; 3 1/2 Lean Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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