Paleo Herb-Crusted Pork Chops with Roasted Butternut Squash
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Learn more →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
- 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
- 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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