Spice Free Herb-Crusted Pork Chops with Roasted Butternut Squash
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!