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Harvest Pork Chop Bake

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By Betty Crocker Kitchens
Updated May 7, 2010
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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
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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

  • Step 
    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.
  • Step 
    2
    Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
  • Step 
    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.

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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