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4 Pork Chops
1/2 Lb Brussel Sprouts
2 Lb Butternut Squash
1/2 Tsp Herbes De Provence
2 1/2 Tbsp Olive Oil
2 Tbsp An Evening in Tuscany Seasoning
Preheat oven to 375.
Peel and cube the butternut squash and toss with 1 1/2 tsp olive oil and 1/2 tsp Herbes De Provence. Trim the brussell sprouts and cut into rings, separate using your hands and toss with 1/2 tsp olive oil. Place side by side on a sheet pan and roast for 30 minutes stirring halfway through (if brussell sprouts brown too fast cover with foil). Sprinkle with a little bit of salt.
Next, season each of the pork chops with 1/2 tbsp An Evening in Tuscany. Add 2 tbsp olive oil and 2 tbsp butter to skillet on medium-high heat. When hot add the pork chops and reduce heat to medium. Turn after 5 minutes and cook for an additional 3-4 minutes (depending of the size) until your meat thermometer reads 140. As it rests it will come to temp at 145.
I served this with mashed potatoes seasoned with Roasted Garlic Pepper, salt and a balsamic vinegar reduction. Simply add 1/2 cup vinegar to a sauce pan and reduce on medium heat, until syrupy, about 10 minutes.