Main Dishesbettycrocker4.6
Harvest Pork Chop Bake
When fall brings a snap to the air, try this pork chop casserole, with sage, butternut squash, and other autumn flavors.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
📝 Preparation 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.
Nutrition Facts
calories
360
fat Content
1
serving Size
1 Serving
fiber Content
3 g
sugar Content
9 g
sodium Content
230 mg
protein Content
29 g
cholesterol Content
75 mg
carbohydrate Content
25 g
saturated Fat Content
4 g
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