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Hi...
We just got up from the dinner table and this recipe is so good that I had to post it right away! The veggies are especially yummy!
I also served it with some of the mango chutney that I made yesterday....Great!
It's so hot here in south Florida that I made this so that I could think FALL (Harvest)!...and summer is just starting!
Enjoy!
hugs,
peg
Harvest Pork Chop Bake
2 TBSP olive oil
1/2 tsp. dried sage leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. garlic-pepper blend
1/2 tsp. seasoned salt
4 bone-in pork loin chops (3/4 inch thick)
1 small butternut squash (about 2 lbs.), peeled, seeded and cut into
1/2 to 1-inch pieces (about 3 cups)
1 medium green pepper, cut into ½-inch pieces
1 medium red onion, cut into ½-inch wedges
Directions:
Heat oven to 425. Spray a 15x10-inch baking pan with sides with nonstick cooking spray.
In a large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoning salt; mix well.
Brush some of the mixture over both sides of the pork chops. Place pork chops in corners of sprayed pan.
Add squash, pepper and onion to the remaining mixture in the bowl; toss to coat. Arrange vegetables in pan with pork chops.
Bake at 425 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.
Recipe source: All Betty Crocker Pillsbury’s Yesterdays Recipes yahoo group, submitted by Rhoda.
We just got up from the dinner table and this recipe is so good that I had to post it right away! The veggies are especially yummy!
I also served it with some of the mango chutney that I made yesterday....Great!
It's so hot here in south Florida that I made this so that I could think FALL (Harvest)!...and summer is just starting!
Enjoy!
hugs,
peg
Harvest Pork Chop Bake
2 TBSP olive oil
1/2 tsp. dried sage leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. garlic-pepper blend
1/2 tsp. seasoned salt
4 bone-in pork loin chops (3/4 inch thick)
1 small butternut squash (about 2 lbs.), peeled, seeded and cut into
1/2 to 1-inch pieces (about 3 cups)
1 medium green pepper, cut into ½-inch pieces
1 medium red onion, cut into ½-inch wedges
Directions:
Heat oven to 425. Spray a 15x10-inch baking pan with sides with nonstick cooking spray.
In a large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoning salt; mix well.
Brush some of the mixture over both sides of the pork chops. Place pork chops in corners of sprayed pan.
Add squash, pepper and onion to the remaining mixture in the bowl; toss to coat. Arrange vegetables in pan with pork chops.
Bake at 425 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.
Recipe source: All Betty Crocker Pillsbury’s Yesterdays Recipes yahoo group, submitted by Rhoda.