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