2 tbsp. extra virgin olive oil
1/2 tsp. dried sage leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. garlic-pepper blend
1/2 tsp. Tony Chachere's salt-free seasoning mix
4 (6-8 oz.) bone-in pork loin chops (3/4-inch thick)
1 small winter squash (about 2lb) peeled, seeded and cut into 1/2 to 1-inch pieces (about 3 c.)
1 medium green bell pepper, cut in 1/2-inch pieces
1 medium red onion, cut into 1/2-inch wedges

Heat oven to 425°F.

Spray 15x10-inch baking pan (including sides) with Pam cooking spray.

In a large bowl, combine oil, sage, marjoram, garlic-pepper and seasoning; mix well. Brush some mixture over both sides of pork chops. Place pork chops in corners of sprayed pan.

Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.

Bake about 425°F for 35-40 minutes or until chops are no longer pink in center and squash is tender, turning chops and stirring vegetables once.

Phase One compliant.

Submitted by: Karen LaValley