Sheet Pan Pork Chops with Brussels Sprouts and Squash
Ingredients
- 1 lb Brussels sprouts, halved lengthwise
- 6 (6-oz) bone-in pork chops
- 1 (16-oz) pkg peeled, cubed butternut squash
- 3 Tbsp olive oil
- 2 Tbsp honey
- 2 Tbsp jarred minced garlic
- 1 Tbsp chopped fresh thyme
- 1 tsp salt
- ½ tsp pepper
- ½ cup chopped pecans
Instructions
- Preheat oven to 450°F. Toss together Brussels sprouts and all remaining ingredients except nuts in a large bowl. Divide between 2 rimmed baking sheets.
- Bake 20 to 25 minutes or until pork is done and vegetables are browned and tender, sprinkling with nuts during last 5 minutes of baking.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
504
|
504
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 40 | 40 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 510 | 510 |
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