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Grilled Pork chops

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

Author: Heidi Boortz
Servings : 4

Ingredients

Pork Chops

  • 4 boneless pork chop center cut
  • 2 Tbsp kosher salt
  • 1 Tbsp pepper

Roasted Butternut Squash and Brussels Sprouts

  • 1 lb Butternut Squash
  • 1 lb brussels sprouts
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp kosher salt

Instructions

Pork Chops

  • 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

  • Preheat oven to 400. Peel squash, and scoop out seeds and pulp. Cut squash into large chunks. Place in large bowl. Set aside.
  • Trim tough stems off sprouts. Slice in half. Add sprouts to squash.
  • 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.