Ingredients
- 1 (20 ounce) bag Mann’s Butternut Squash Cubes
- 1 (12 ounce) bag Mann’s Brussels Sprouts, quartered
- 1 large apple, cored and rough chopped
- 4 tablespoons extra virgin olive oil, divided
- 4 sage leaves, chiffonade
- 1 teaspoon salt, divided
- 5 tablespoons Dijon mustard
- ½ teaspoon granulated garlic
- ¼ teaspoon black pepper
- 4 boneless, thick center cut pork loin chops
- 12 sprigs of fresh thyme
The Method
The Method
The Method
Preheat oven to 400°F.
Add butternut squash, Brussels sprouts, apple, and 2 tablespoons olive oil to a large mixing bowl. Toss until evenly coated. Add sage leaves and ½ teaspoon salt and toss again. Then, set aside.
In a separate mixing bowl, add remaining olive oil and salt, mustard, garlic, and black pepper. Stir until combined and then add pork chops and rub each chop until evenly coated.
Place chops on a lined baking sheet and lay thyme sprigs over the top. Pour vegetable mixture around chops in a single, evenly spaced layer. Bake for 25 minutes on the middle rack or until pork chop reaches 145°F at center.
Nutrition Facts
Serving Size 560g | Servings: 4
Amount Per Serving
Calories 780 ׀ Total Fat 47g (sat 13g trans 0g) ׀ Cholesterol 165mg ׀ Sodium 1150mg ׀ Total Carbohydrate 29g ׀ Dietary Fiber 9g ׀ Sugars 10g (Includes 0g Added Sugars) | Protein 56g ׀ Vitamin D 10% ׀ Calcium 15% ׀ Iron 30% ׀ Potassium 30%
