Sheet Pan Apple Stuffed Pork Chops with Butternut Squash
These apple stuffed pork chops are so easy!
Sheet Pan Apple Stuffed Pork Chops with Butternut Squash
Filled with a savory apple mixture, baked on a sheet pan with a side of butternut squash, they're sure to become one of your favorite weknight fall dinner recipes.
Equipment
- 1 oven
- 1 Large mixing bowl
Ingredients
- 6 Boneless pork chops
- 2 cups Large baking apple finely diced
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
- 1/8 tsp tsp Black pepper freshly ground
- 3 cups Butternut squash diced
- 3 tbsp Extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees.
- In a lage mixing bowl, combine the diced apples, cinnamon, nutmeg, ginger, salt and pepper. Toss well to coat.
Pork chops
- Lay each pork chop out flat on a baking sheet and season with salt and pepper.
- Place two spoonfuls of the apple mixture on one side of each chop and then fold the pork chop over to close.
- Season the top of each pork chop with additional salt and pepper and a sprinkle of cinnamon, if desired.
- Spoon any leftover apple mixture around the pork chops.
Butternut Squash
- In the same large mixing bowl, toss the diced butternut squash with the olive oil, and season with salt and pepper.
- Pour the squash around the prepared pork chops on the baking sheet.
Baking
- Bake at 425 degrees for 20-25 minutes, until the internal temperature of the pork chops reaches 145 degrees.
- If the squash is not tender yet, remove the pork chops and cover with foil.
- Place the baking sheet with the squash back in the oven for a few additional minutes, until cooked through.
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