Sheet Pan Apple Stuffed Pork Chops with Butternut Squash
These apple stuffed pork chops are SO easy! Filled with a savory apple mixture, baked on a sheet pan with a side of butternut squash, they're sure to become one of your favorite weeknight fall dinner recipes…
Servings: 6 pork chops
Ingredients
- 6 (8-ounce) boneless pork chops trimmed of visible fat and butterflied
- 1 large Honeycrisp apple finely diced (about 2 cups)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground black pepper
- 2 pounds butternut squash diced
- 3 tablespoons extra-virgin olive oil
- salt to taste
- ground black pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- Lay each pork chop out flat on a baking sheet, and season with salt and pepper. Place two spoonfuls of the apple mixture on one side of each chop, and then fold the pork chop over to close. Season the top of each pork chop with additional salt and pepper and a sprinkle of cinnamon, if desired. Spoon any leftover apple mixture around the pork chops.
- In the same large mixing bowl, toss the diced butternut squash with the olive oil, and season with salt and pepper. Pour the squash around the prepared pork chops on the baking sheet.
- Bake at 425 degrees for 20-25 minutes, until the internal temperature of the pork chops reaches 145 degrees. If the squash is not tender, yet, remove the pork chops and cover with foil. Place the baking sheet with the squash back in the oven for a few additional minutes, until cooked through.
Nutrition
Serving: 1stuffed pork chop | Calories: 260kcal | Carbohydrates: 15.8g | Protein: 22g | Fat: 12.2g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 781.2mg | Fiber: 3.9g | Sugar: 5.7g
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