Savory Squash with Smoky Pork Chops
Green beans make a great complement to this dish. Season and put them in the oven at the same time as the pork chops, so they finish together.
Per serving: 505 calories
(4g fiber) 12g fat
(2g sat, 10g mono/poly),
1½ pounds butternut squash, peeled, seeded, cut into ½-inch slices
olive oil cooking spray
1 Tablespoon fresh thyme, chopped
1½ teaspoons each rosemary and sage, chopped Pork
4 pork chops (bone in 1¾ pounds; boneless 1¼ pounds)
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 Tablespoon fresh herbs, finely chopped (thyme, sage, rosemary)
1 teaspoon black pepper
1 Tablespoon olive oil
Preheat oven to 425°. Mix together paprika, black pepper, spices and herbs and rub onto pork chops evenly. Set aside. Place squash and herbs in a mixing bowl, spray with cooking spray and toss until squash is well coated. Spread in a single layer on a baking sheet and place in the oven for 8 minutes.
Meanwhile, heat oil in a large skillet to medium-high. Add the chops, searing on each side until golden brown. Place them on the squash and bake another 15 minutes (or until pork internal temperature is 150-155°) and squash is tender.
These blogs were written by various members of the CHI Health care teams.