When fall brings a snap to the air, try this pork chop casserole, with sage, butternut squash, and other autumn flavors.
tablespoons olive oil
teaspoon dried sage leaves
teaspoon dried marjoram leaves
teaspoon garlic-pepper blend
teaspoon seasoned salt
(6 to 8-oz.) bone-in pork loin chops (3/4 inch thick)
small butternut squash (about 2 lb.), peeled, seeded and cut into 1/2 to 1-inch pieces (about 3 cups)
medium green bell pepper, cut into 1/2-inch pieces
medium red onion, cut into 1/2-inch wedges
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.
Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
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.
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 from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.