This recipe calls for marinating pork loin chops in a salt-and-sugar spice mixture. increases the chops’ taste, moisture, and tenderness. For a great and hassle-free weekday supper, I serve these juicy and tender chops with chunky applesauce and mashed potatoes.
| Prep Time: | 20 mins |
| Cook Time: | 39 mins |
| Total Time: | 59 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 small butternut squash – peeled, seeded, and cut into 1/2-inch cubes
- ¼ cup olive oil, divided
- kosher salt and freshly ground black pepper to taste
- 2 large zucchini, ends cut and spiralized
- 1 clove garlic, minced, or to taste
- 1 teaspoon Italian seasoning, or more to taste
- ½ teaspoon red pepper flakes
- 1 ½ teaspoons lemon juice, or to taste
- ⅓ cup finely grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
- Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.
- Cut zucchini into noodles/ribbons/spirals using a spiralizer (fitted with the large shredding blade).
Nutrition Facts
| Calories | 581 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 14 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 457 mg |
| Sugars | 17 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This deserves nothing under a 5 star. That 1/2 teaspoon of red pepper flakes sure gives a kick, but everyone ate it! Followed it as written. No adjustments needed