Name: Pork Chop with Italian Seasoned Brussels Sprouts & Butternut Squash
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg Brussels sprouts; 6 cups frozen butternut squash, pieces; 90 ml Italian salad dressing; 6 pork chops, bone-in; black pepper; extra virgin olive oil; garlic powder; salt

Pork Chop with Italian Seasoned Brussels Sprouts & Butternut SquashPork Chop with Italian Seasoned Brussels Sprouts & Butternut Squash — a 40-minute lunch recipe with 8 ingredients, serving 6.Ingredients

1.02 kg Brussels sprouts

6 cups frozen butternut squash, pieces

90 ml Italian salad dressing

6 pork chops, bone-in

black pepper

extra virgin olive oil

garlic powder

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, trim, and halve Brussels sprouts lengthwise. Divide between two baking sheet pans along with the butternut squash. Drizzle veggies with dressing and season with spices; toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until veggies are fork-tender, about 25 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate and loosely cover with aluminum foil.

To serve, divide veggies and chops between plates. Enjoy!

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