Fall Harvest Sheet-Pan Supper
1. Preheat oven to 350°; line rimmed baking pan with foil. On prepared pan, toss squash, Brussels sprouts, oil and ½ teaspoon each salt and pepper; push to 1 side of pan. Place pork chops on opposite side of pan; bake 35 minutes or until internal temperature of pork chops reaches 145° and vegetables are tender-crisp. Makes about 4 cups vegetables. Chef Tips: Customize this recipe by swapping the pork chops with home-style stuffed chicken breasts and/or the squash with The Little Potato® Company Blushing Belle potatoes.
- 27 g Fat
- 7.5 g Saturated fat
- 89 mg Cholesterol
- 517 mg Sodium
- 23 g Carbohydrates
- 6 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 42 g Protein
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Nutritional Information
- 27 g Fat
- 7.5 g Saturated fat
- 89 mg Cholesterol
- 517 mg Sodium
- 23 g Carbohydrates
- 6 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 42 g Protein
Directions
1. Preheat oven to 350°; line rimmed baking pan with foil. On prepared pan, toss squash, Brussels sprouts, oil and ½ teaspoon each salt and pepper; push to 1 side of pan. Place pork chops on opposite side of pan; bake 35 minutes or until internal temperature of pork chops reaches 145° and vegetables are tender-crisp. Makes about 4 cups vegetables. Chef Tips: Customize this recipe by swapping the pork chops with home-style stuffed chicken breasts and/or the squash with The Little Potato® Company Blushing Belle potatoes.