Savory Squash with Smoky Pork Chops



  • 1½ pounds butternut squash, peeled, seeded,
  • cut into ½-inch slices
  • olive oil cooking spray
  • 1 Tablespoon fresh thyme, chopped
  • 1½ teaspoons each rosemary and sage, chopped


  • 4 pork chops (bone in 1¾ pounds; boneless 1¼ pounds)
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 Tablespoon fresh herbs, finely chopped (thyme, sage, rosemary)
  • 1 teaspoon black pepper
  • 1 Tablespoon olive oil


  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.
  5. Place them on the squash and bake another 15 minutes (or until pork internal temperature is 150-155°) and squash is tender.

Seasoned Cook

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.


Serves 4. Per serving: 505 calories, 32g protein, 22g carbohydrate (4g fiber), 12g fat (2g sat, 10g mono/poly), 72mg sodium