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