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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2
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tablespoons olive oil
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1/2
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teaspoon dried sage leaves
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1/2
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teaspoon dried marjoram leaves
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1/2
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teaspoon garlic-pepper blend
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1/2
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teaspoon seasoned salt
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4
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(6 to 8-oz.) bone-in pork loin chops (3/4 inch thick)
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1
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small butternut squash (about 2 lb.), peeled, seeded and cut into 1/2 to 1-inch pieces (about 3 cups)
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1
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medium green bell pepper, cut into 1/2-inch pieces
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1
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medium red onion, cut into 1/2-inch wedges
Steps
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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.
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2
Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
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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.
-
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.
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2
Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
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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
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 145
% Daily Value
- Total Fat
- 16g
- 25%
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- Saturated Fat
- 4g
- 20%
- Cholesterol
- 75mg
- 25%
- Sodium
- 230mg
- 10%
- Total Carbohydrate
- 25g
- 8%
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- Dietary Fiber
- 3g
- 12%
- Sugars
- 9g
- Protein
- 29g
- 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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