EWWK: Pork Chop Sheet Pan Supper


1 package of center-cut pork chops (4 to a pack ~ 1 to 1.5 lb.)
½ cup + 2 tablespoons Goya™ Mojo Seasoning, divided
1 pound pre-cut butternut squash
1 ½ tablespoon extra-virgin olive oil, divided
½ teaspoon salt
¼ teaspoon pepper
½ dried thyme leaves (or 1 ½ teaspoon fresh)
12 ounces green beans (ends snapped off)
¼ teaspoon paprika


Place the pork chops in a shallow dish or zip-top plastic bag and add ½ cup marinade. Allow marinating anywhere from 30 minutes (on the counter) to overnight (in the refrigerator).

Once ready to cook preheat the oven to 400 degrees and spray a half sheet pan with nonstick cooking spray. Place the squash in a medium bowl and add one tablespoon oil, thyme, salt and pepper. Toss to coat all the squash with oil and seasonings. Place the squash on one side of the sheet pan. Then remove the pork from the marinade and place in the center of the sheet pan next to the squash. Place the pan in the oven for 15 minutes.

While the pork is cooking combine the green beans with 2 tablespoons of the marinade and ½ teaspoon oil. Once 15 minutes are up, add the green beans to the side of the pan that is available. Flip the pork chops and sprinkle with paprika. Stir the squash and put the pan back in the oven for 8-10 additional minutes.

Yield: 4 Servings:
Nutrition Breakdown: Calories 270, Fat 13g (2.5g saturated fat), Cholesterol 60mg, Sodium 430mg, Carbohydrate: 19g, Fiber 4g, Protein 21g.
Diabetes Plate-Plan Choices: 1 Starch, 1 Vegetables, 3 Lean protein, 1 Healthy Fat