- 1½ pounds of butternut squash, peeled, seeded and 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, about 1¾ pounds; boneless, about 1¼ pounds)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon finely chopped fresh herbs – thyme, sage or rosemary
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- Preheat oven to 425° F.
- Mix together paprika, black pepper, spices and herbs, and rub onto pork chops evenly. Set aside.
- Place squash and herbs in a mixing bowl, spray liberally with cooking spray and toss until squash is well coated. Spread in a single layer onto a baking sheet and place in the oven for eight minutes.
- Meanwhile, heat a large skillet over medium-high heat. Add oil and heat. Add the coated chops, searing on each side until golden brown. Place pork chops on top of squash in the oven and bake another 12 to 15 minutes, or until pork internal temperature is between 150°F and 155°F, and squash is fork tender.
Per serving: 505 calories, 32 g protein, 22 g carbohydrate, 12 g fat, 2 g saturated fat, 7 g monounsaturated fat, 75 mg cholesterol, 4 g fiber, 72 mg sodium