Maple syrup and seasonings give a sweet-and-savory flavor to pork chops and squash.
bone-in pork loin chops, 1/2 inch thick (about 1 3/4 lb)
medium unpeeled buttercup squash, cut into 4 wedges
teaspoon seasoned salt
teaspoon dried sage leaves
teaspoon garlic powder
cup real maple or maple-flavored syrup
tablespoons butter or margarine, melted
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops and squash in pan. Sprinkle squash and both sides of pork chops with seasoned salt, sage and garlic powder; rub with fingers to distribute evenly.
In small bowl, mix maple syrup and butter. Brush about half of mixture over pork and squash. Cover pan with foil.
Bake 40 minutes. Turn pork chops over. Brush pork and squash with maple mixture. Bake uncovered 10 to 15 minutes longer or until pork is no longer pink and squash is tender.
In place of the buttercup squash, you could use butternut or acorn squash.
Buttercup squash is green and shaped like a turban. Butternut squash is yellow and shaped like a peanut. Both are sweet and mild with firm yellow flesh.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.