Pan-roasted Pork Chops with But­ter­nut Squash, Toma­toes & Sage

Woman's World - - Made By You -

Be­cause these pan-roasted chops cook to­gether with veg­gies and fresh sage in one skil­let, they’re ex­tra fla­vor­ful! 1 1/2 cups peeled and cubed but­ter­nut squash (1/2" cubes) 1 Tbs. ex­tra-vir­gin olive oil, plus more if needed 1 small shal­lot, chopped 7 fresh sage leaves Kosher salt and ground black pep­per 2 bone-in pork chops (about 8 oz. each) 1/2 cup cherry toma­toes

Pre­heat oven to 400°F with rack in cen­ter po­si­tion. Toss squash with olive oil, shal­lot, sage leaves and a pinch each of salt and pep­per in 10" cast iron skil­let. Trans­fer to oven. Roast un­til squash is just be­gin­ning to brown, 15-20 min­utes.

Us­ing pot holder, care­fully re­move hot pan from oven and place on stove­top over medi­umhigh heat. Push squash to sides of pan; place pork chops in cen­ter (add a splash more olive oil if pan seems dry). Sprin­kle chops with a pinch each of salt and pep­per and sear for 3 min­utes.

Flip chops and add toma­toes. Re­turn pan to oven and roast un­til squash is ten­der, toma­toes have burst and ther­mome­ter in­serted into thick­est part of chops reads 150°F, 8-12 min­utes. Serve hot. Serv­ings: 2. Cals.: 405; Protein: 37 g.; Fat: 23 g. (6 g. sat­u­rated); Chol.: 117 mg.; Carbs.: 13 g.; Sodium: 220 mg.; Fiber: 4 g.; Sugar: 4 g. Kitchen time: 30 min­utes. To­tal time: 45 min­utes.

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