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. MORE+ LESS-

By Betty Crocker Kitchens

December 17, 2009

Ingredients

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

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

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

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

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

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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.

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.