AIP Friendly Rosemary-Garlic Pork Chops with Roasted Butternut Squash
Total time50 min
Prep time15 min
Cook time35 min
4.6(8)
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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, divided
- ½ tsp salt, divided
For the pork chops
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- 2 tbsp fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 1 tbsp olive oil
For the pan sauce
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the butternut squash cubes with 1 tbsp of the olive oil and 1/4 tsp of the salt until evenly coated. Spread in a single layer, cut sides down where possible.
- 2
Roast the squash on the center rack for 25–30 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance.
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