4 thick cut boneless pork chops
1/2 cup breadcrumbs
1/4 cup grated Parmesan
1 tablespoon Italian seasoning
1 teaspoon lemon pepper seasoning
1 delicata squash, sliced into rings, seeds removed
8 oz crimini mushrooms
1 small red onion, cut into wedges
freshly ground black pepper
Preheat oven to 375. Lightly grease a rimmed baking sheet.
Place the breadcrumbs, 1/2 of the Italian seasoning, lemon pepper, and the bread crumbs in a shallow bowl. Dredge the pork chops in the mixture. Place on the baking sheet. (I placed them on a single silicone baking rack similar to this one to help promote even cooking but they can be placed directly on the baking sheet)
Arrange the squash and onions in a single layer. Top with mushrooms. Drizzle the vegetables lightly with oil, sprinkle with remaining Italian seasoning, salt, and pepper.
Bake for 30-40 minutes or until the pork chops are fully cooked. Served immediately.
This was another surprise hit! I really didn’t feel like dinner so something like this seemed like the way to go; everything cooks at once and minimal fuss. I didn’t even bother dredging the pork chops in egg first. Who knew it would turn out so well?
The hardest part was seeding the squash but once I cut it into rings, I used a biscuit cutter to cut out the centers so that went pretty quickly. I love delicata squash, it is super tender and you can eat the skin. I hate peeling bumpy squash! Technically it is a summer squash but since it is in season in the fall, it often characterized as a winter squash.
The whole dish just really pulled together and was as flavorful as it was easy. All of the ingredients cook for the same amount of time so you can really just prep, stick it in the oven and walk away unlike a lot of sheet pan meals that require ingredients that have to be tended to or added at different intervals. The pork was particularly juicy and flavorful. Even the leftovers were great. Perfect weeknight dinner.