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1-2-3 Eat! Pork Chops, Roasted Butternut Squash and Brussels Sprouts

1-2-3 Eat! Pork Chops, Roasted Butternut Squash and Brussels Sprouts
I skipped the starch part of this meal and opted for two vegetables instead, because the colors were too beautiful to resist!
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Recipe by:Heidi Boortz
Pork Chops
  1. Preheat grill to medium heat. Sprinkle both sides of each chop with salt and pepper. Reduce grill temp to med-low. Cook over med-low heat 3-4 min per side (longer for thicker chops, shorter for thinner chops), or until cooked through and no longer pink.
Roasted Butternut Squash and Brussels Sprouts
  1. Preheat oven to 400. Peel squash, and scoop out seeds and pulp. Cut squash into large chunks. Place in large bowl. Set aside.
  2. Trim tough stems off sprouts. Slice in half. Add sprouts to squash.
  3. Drizzle vegetables with olive oil. Toss to coat. Arrange vegetables in a single layer on a baking sheet. Sprinkle with salt. Bake at 400 30-35 min or until vegetables are soft and edges look brown.


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