When fall brings a snap to the air, try this pork chop casserole, with sage, butternut squash, and other autumn flavors.
Harvest Pork Chop Bake
- Prep Time 15 min
- Total 55 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
-
Step3Bake 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.
Nutrition
360
Calories
16g
Total Fat
29g
Protein
25g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 145
- Total Fat
- 16g
- 25%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 75mg
- 25%
- Sodium
- 230mg
- 10%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 9g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 48%
- 48%
- Calcium
- 8%
- 8%
- Iron
- 12%
- 12%
Exchanges:
1 1/2 Starch; 3 1/2 Lean Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved