Harvest Pork Chop Bake

 


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

  • Steps

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.

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