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.

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 4

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
  • 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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
145),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
4g,
4%
),
Cholesterol
75mg
75%;
Sodium
230mg
230%;
Total Carbohydrate
25g
25%
(Dietary Fiber
3g
3%
  Sugars
9g
9%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
48%;
Calcium
8%;
Iron
12%;
Exchanges:
1 1/2 Starch; 3 1/2 Lean Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.