Rosemary Butternut Squash, Garlic Herb Pork Chops Zoodles
Course Batch Cook, Main Meals
Keyword Full Cal
Protein Pork
Meal Plan Category Week 2
Servings 2servings
Calories 515kcal
Ingredients
For Pork:
12ozpork chops2 thin cut, fat trimmed
1tbspgheeor butter
1tspdried thyme
½tsponion powder
¼tspgarlic powder
¼tspsea salt
⅛tspblack pepper
For Sauce and Zucchini Noodles:
4mediumzucchini2 for noodles, 2 cubed
2cupbutternut squashraw, cubed*
1.5cupunsweetened coconut milk
1tspdried basil
1tspfresh rosemarychopped
1tspgarlicminced
1.5tbspolive oildivided
1tspsea salt
black pepperto taste
Instructions
PREHEAT oven to 350°. Toss butternut squash, cubed zucchini, and minced garlic with 1 tbsp olive oil in a bowl. Spread onto a parchment paper lined baking sheet. Bake 35-40 minutes until squash is fork-tender.
WHILE squash cooks, use a spiral slicer on 6mm blade to slice other 2 zucchini into noodles. Rub pork chops with onion powder, garlic powder, thyme, sea salt and black pepper.
HEAT a pan over medium/high heat and melt butter. Allow pan to get very hot. Place pork chops on pan and cook 5-6 minutes. Turn and cook an additional 5-6 minutes. Allow chops to rest 5 minutes. Thinly slice pork chops.
COMBINE roasted squash and the other ½ tbsp olive oil in a food processor or blender with basil, rosemary, salt, black pepper and coconut milk. Blend until just combined. Heat sauce in a saucepan until hot. Pour over zucchini noodles. Toss to coat. Serve pork chop slices over butternut squash sauce and zoodles.
Notes
*About ½ a medium squash, but definitely measure with cups ** The low-cal kind in refrigerated section, not canned.MAKE IT A MAINTENANCE RECIPE (Choose one):
FAT: Use higher fat canned coconut milk for sauce
PROTEIN: 7-8 oz pork chop per serving
CARBS: 50% more sauce ingredients
My suggestion for this dish is to add more sauce!Yields: 2 servings