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Herb-Crusted Pork Chops with Roasted Vegetables Recipe

Herb-Crusted Pork Chops with Roasted Vegetables recipe


This is a yummy dinner with meat and veggies. You cook pork chops in a pan and make them crispy. Then you cook Brussels sprouts and squash in the oven until they are soft. Put them all on a plate and eat!


1 lb Brussels sprouts, halved
3 cups butternut squash, cubed
2 tbsp balsamic vinegar
4 bone-in pork chops
1/2 tsp black pepper
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
1 tsp dried rosemary
1 tsp dried thyme


Preheat your oven to 425°F.
Put the Brussels sprouts and squash on a baking sheet. Pour balsamic vinegar over them and sprinkle with salt, pepper, and half of the rosemary and thyme. Mix them up and spread them out.
Put the baking sheet in the oven. Cook the veggies for 25 minutes. Halfway through, stir them so they cook evenly.
While the veggies cook, put salt, pepper, garlic powder, and the rest of the rosemary and thyme on the pork chops.
Heat a pan over medium-high heat. Add olive oil. When it's hot, put in the pork chops. Cook them for about 4 minutes on each side until they are brown and cooked inside.
Take the pork chops out of the pan and let them rest for a few minutes.
Put some veggies on each plate. Add a pork chop to each plate. Now it's ready to eat!

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