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Herb-Crusted Pork Chops with Roasted Vegetables Recipe

Herb-Crusted Pork Chops with Roasted Vegetables recipe

Stashcook

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!

Ingredients

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

Method

1
Preheat your oven to 425°F.
2
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.
3
Put the baking sheet in the oven. Cook the veggies for 25 minutes. Halfway through, stir them so they cook evenly.
4
While the veggies cook, put salt, pepper, garlic powder, and the rest of the rosemary and thyme on the pork chops.
5
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.
6
Take the pork chops out of the pan and let them rest for a few minutes.
7
Put some veggies on each plate. Add a pork chop to each plate. Now it's ready to eat!

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