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Harvest Pork Chop Bake
Harvest Pork Chop Bake
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Prep Time:
15 minutes
Total Time:
55 minutes
Fall pork chop casserole with sage, butternut squash, and cozy autumn spices.
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
Instructions:
  • Preheat oven to 425°F. Grease a 15x10-inch baking pan with nonstick cooking spray. In a large bowl, mix oil, sage, marjoram, garlic-pepper blend, and seasoned salt thoroughly. Brush both sides of pork chops with the mixture. Arrange the pork chops in the corners of the prepared pan.
  • Toss squash, bell pepper, and onion with remaining mixture in the bowl until coated. Arrange the vegetables in the pan alongside the pork chops.
  • Roast at 425°F for 35-40 minutes until pork is cooked through and squash is tender, remember to flip chops and stir vegetables midway through.

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