Grilled Pork Chops paired with roasted butternut squash and Brussels Sprouts makes a fabulous and complete “1-2-3 Eat!” meal. Protein, Starch, Veggie.
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
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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.
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