12Ingredients
460Calories
47Minutes

Tender pork chops roasted on one sheet alongside an array of colorful, caramelized root vegetables. The perfect easy dinner for those cool autumn nights.

Ingredients

  • 8 ounces butternut squash (carton peeled and cut)
  • 1 sweet potatoes (medium)
  • 2 medium carrot
  • 2 parsnips (medium)
  • 1 tablespoon canola oil
  • 2 tablespoons maple syrup
  • 3/4 teaspoon paprika (divided)
  • 1 dash cayenne pepper (to taste)
  • 1 1/4 teaspoons salt (divided)
  • black pepper
  • 4 pork loin chops (1.5lb. each, about 1” thick)
  • 2 teaspoons light brown sugar (firmly packed)

Directions

  1. Preheat the oven to 400° F.
  2. Line an extra-large baking sheet with parchment paper.
  3. With a sharp knife dice the butternut squash chunks and sweet potato into ½” pieces. Place in a gallon-sized Ziploc bag.
  4. Slice the carrots and parsnips ¼” thick. Add to the Ziploc bag.
  5. Pour the canola oil and maple syrup over the vegetables in the Ziploc bag. Add ¼ tsp. paprika, ½ tsp. salt, black pepper, to taste, and a dash of cayenne pepper, to taste.
  6. Seal the bag and shake until the root vegetables are evenly coated in the dressing and spices.
  7. Transfer the root vegetables onto the baking sheet. Do not discard the Ziploc bag.
  8. Transfer the baking sheet to the middle rack of the preheated oven.
  9. Roast the vegetables for 15 minutes, until they are just able to be pierced with a fork, but not soft.
  10. Rinse the pork chops with cold water and pat dry with paper towels.
  11. Place the pork chops in the Ziploc bag. Add ¾ tsp. salt, ½ tsp. paprika, black pepper, to taste, and light brown sugar.
  12. Seal the bag and shake to evenly coat the pork chops in the spice rub.
  13. Use a rubber spatula the push the root vegetables away from the center of the sheet, creating a space to lay the pork chops.
  14. Transfer the pork chops to the center of the baking sheet.
  15. Transfer the baking sheet to the middle rack of the preheated oven.
  16. Roast for 15 minutes.
  17. Open the oven door. Using a rubber spatula, stir the root vegetables.
  18. Continue roasting for 5-7 minutes longer, or until the pork reaches an internal temperature of 150° F.
  19. Remove the baking sheet from the oven.
  20. Allow the pork to rest on the baking sheet for 3-4 minutes.
  21. Plate the pork chops with the roasted root vegetables and serve.
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NutritionView more

460Calories
Sodium54%DV1300mg
Fat20%DV13g
Protein98%DV50g
Carbs12%DV37g
Fiber28%DV7g

PER SERVING *

Calories460Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat2.5g13%
Trans Fat
Cholesterol110mg37%
Sodium1300mg54%
Potassium1770mg51%
Protein50g98%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber7g28%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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