Harvest Pork Chop Bake

 

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

• 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.