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Pork Chops with Sweet Hot Peppers & Roasted Butternut Squash

Part 5 of my healthy cooking series is delicious pork chops with sweet and hot peppers served with chili roasted butternut squash.
Serves 4
Calories 414
Fat 17
Carbs 30.5
Protein 40.5
  • 1 butternut squash
  • 4 center cut pork chops
  • 2 bell peppers
  • 1 hot pepper
  • 1 onion
  • 1 tbsp ancho chili powder
  • 1 tbsp light olive oil
  • Montreal steak seasoning
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • Salt
  • Pepper
  • Garlic powder
  1. Peel, deseed and med dice squash. Coat in 1 tbsp olive oil. Season with salt, pepper and garlic powder. Place in oven at 425 with convection. Roast until soft about 45 minutes.
  2. Thin slice peppers and onion. Season chops with steak seasoning.
  3. In a hot sauté pan place a little oil to coat the bottom. Sear chops until a nice crust develops on both sides.
  4. Remove chops and add in onions and peppers. Cook until soft.
  5. Deglaze with white wine (optional) and add chicken stock. Cook until liquid is dissolved.
  6. Add chops back in pan and cover with vegetables. Place in oven to reach desired doneness.
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