Nickel Allergy Friendly Herb-Crusted Pork Chops with Roasted Butternut Squash

Total time1 hr

Prep time20 min

Cook time40 min

Nickel Allergy Friendly Herb-Crusted Pork Chops with Roasted Butternut Squash

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Ingredients

4 servings

For the squash

1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt

For the pork chops

4 bone-in pork chops (about ¾ inch thick, 6–7 oz each)
½ cup fresh basil leaves, finely chopped
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
½ cup fresh flat-leaf parsley, finely chopped
1 tsp dried thyme
¾ tsp salt
2 tbsp olive oil

For the pan sauce

½ cup chicken broth
1 tbsp apple cider vinegar
1 tbsp unsalted butter

For serving

2 tbsp fresh flat-leaf parsley, chopped, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with 2 tbsp olive oil and 1/2 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 30–35 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
2
While the squash roasts, combine the chopped basil, parsley, dried thyme, and 3/4 tsp salt in a small bowl and stir to mix. Pat the pork chops completely dry with paper towels, then press the herb mixture firmly onto both sides of each chop, coating evenly.

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