Savory Squash with Smoky Pork Chops
Fall 2012: porkSavory Squash with Smoky Pork Chops


½ lbs. butternut squash, peeled, seeded and cut into ½ inch slices
Olive oil cooking spray
1 Tbsp. fresh thyme, chopped
1½ tsp. each rosemary and sage, chopped
4 pork chops (bone-in about 1¾ lbs; boneless about 1¼ lbs.)
2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. ground black pepper
1 Tbsp. olive oil

1. Preheat oven to 425°F.
2. Mix together paprika, black pepper, spices, and herbs and rub onto pork chops evenly. Set aside.
3. Place squash and herbs in a mixing bowl, spray liberally with cooking spray, and toss until squash is well coated. Spread in a single layer onto a baking sheet and place in the oven for 8 minutes.
4. Meanwhile, heat a large skillet over medium-high heat. Add oil and heat. Add the coated chops, searing on each side until golden brown. Place pork chops on top of squash in the oven and bake another 12-15 minutes or until pork's internal temperature is 150-155°F and squash is fork tender. Out of the oven, the chops will need to rest for 5 minutes to be their juicy and tender best.

Per serving: 505 calories, 32g protein, 22g carbohydrate, 12g fat, 2g sat fat, 7g mono
fat, 75mg cholesterol, 4g fiber, 72mg sodium.

the well fed heart