Herb Pork Chops
Simple Roasted Butternut Squash
Ingredients
- 6 bone-in pork loin chops
- 2 tsp rubbed sage
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp avocado oil
- 1 shallot, minced
- ½ cup white wine (or use organic chicken broth)
- 2 Tbsp ghee
- 2 Tbsp chopped fresh thyme
Instructions
- Rub pork with sage, garlic, salt, and pepper. Brown pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet; keep warm.
- Reduce heat to medium. Add shallot to skillet; cook 3 to 4 minutes or until tender.
- Add wine; cook 1 to 2 minutes, scraping skillet to loosen browned bits. Stir in ghee; cook 1 minute or until melted. Stir in thyme. Serve sauce over pork.
Side Dish Ingredients
- 6 cups peeled, chopped butternut squash (see Note)
- 3 Tbsp avocado oil
- 1 tsp kosher salt
- ½ tsp pepper
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Preheat oven to 450°F. Toss together squash, oil, salt, and pepper; spread in single layer on a large rimmed baking sheet.
- Bake 20 to 25 minutes or until tender and browned, stirring once during the last 10 minutes of cooking.
Paleo Meal Plan
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