Italian · 30 min
Pork Chop with Italian Seasoned Brussels Sprouts & Butternut Squash
- 30 min
- 2–6 servings
- 589 kcal / serving
Tender pork chops pair with roasted Brussels sprouts and butternut squash for a satisfying weeknight meal. The mix stays juicy from searing while the vegetables roast to crisp-tender.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbBrussels sprouts
- 2 cupsfrozen butternut squash, pieces
- 30 mlItalian salad dressing
- 2pork chops, bone-in
From the pantry: black pepper, extra virgin olive oil, garlic powder, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · oven mitts · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
Shopping list by aisle
Produce
- ¾ lbBrussels sprouts
Meat & seafood
- 2pork chops, bone-in
Frozen
- 2 cupsfrozen butternut squash, pieces
Sauces, oils & condiments
- 30 mlItalian salad dressing
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Brussels sprouts | ¾ lb | 1 ½ lb | 2 ¼ lb |
| frozen butternut squash, pieces | 2 cups | 4 cups | 6 cups |
| Italian salad dressing | 30 ml | ¼ cup | 90 ml |
| pork chops, bone-in | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Preheat the oven to 450°F.
- 2. Trim and halve the Brussels sprouts, then toss them with the frozen butternut squash on a baking sheet. Drizzle with Italian dressing, season with garlic powder, salt, and pepper, and spread into an even layer.
- 3. Roast in the oven, tossing once halfway through, until the vegetables are fork-tender, about 20–25 minutes. Remove from the oven.
- 4. While the vegetables roast, place a skillet over medium-high heat to heat up.
- 5. Pat the pork chops dry and season both sides with salt and pepper.
- 6. When the skillet is hot, add a thin layer of olive oil and swirl to coat. Add the chops and sear until golden brown and cooked through, about 3–4 minutes per side. Transfer to a plate and loosely cover with foil.
- 7. Let the chops rest briefly while you finish up plating.
- 8. Divide the roasted vegetables among plates and top with the pork chops. Serve.
Two tips
- Prep ahead by trimming Brussels sprouts and measuring dressing to speed up assembly.
- Swap idea: use olive oil and garlic powder mixed with a splash of water or stock to loosen the dressing and add moisture to the veggies, if desired.
Nutrition per serving
- Calories
- 589 kcal
- Protein
- 49 g
- Carbs
- 33 g
- Fat
- 31 g
- Fiber
- 8 g
- Sodium
- 309 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.