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Prep Time: 15 mins | Cook Time: 25 mins | Serves: 5

Ingredients

Squash

• 1½ lbs butternut squash, peeled, seeded, cut into ½-inch slices

• olive oil cooking spray

• 1 Tbsp fresh thyme, chopped

• 1½ tsp each rosemary and sage, chopped

Pork

• 4 pork chops, bone in 1¾ lbs; boneless 1¼ lbs

• 2 tsp smoked paprika

• 1 tsp garlic powder

• 1 Tbsp fresh herbs, finely chopped, thyme, sage, rosemary

• 1 tsp black pepper

• 1 Tbsp olive oil

Directions

1. Preheat oven to 425°.

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 with cooking spray and toss until squash is well coated. Spread in a single layer on a baking sheet and place in the oven for 8 minutes.

4. Meanwhile, heat oil in a large skillet to medium-high. Add the chops, searing on each side until golden brown. Place them on the squash and bake another 15 minutes (or until pork internal temperature is 150-155°) and squash is tender.

Notes

• Green beans make a great complement to this dish. Season and put them in the oven at the same time as the pork chops, so they finish together.

Nutrition: (per serving) Calories: 505 kcals | Total Fat: 12 g | Saturated Fat: 2 g | Sodium: 72 mg | Carb: 22 g | Protein: 32 g | Fiber: 4 g.

Providence Heart Guide 2019
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