One pan pork, potatoes, and butternut squash
Prep time
Cook time
Total time
Recipe type: Sheet pan
Serves: 2-3
  • 2-3 pork cutlets or pork chops
  • 2 tablespoons pear champagne vinaigrette
  • 2 tablespoons olive oil
  • 1 bag Trader Joe's potato medley, cubed
  • 4 tablespoons fresh sage, minced
  • ½ red onion, cut into large chunks
  • 2 cups butternut squash, washed and cubed. I used precut butternut squash to decrease my prep time.
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. If using pork chops, pound them thin. Place pork chops in a shallow bowl, coat both sides with salt/pepper and the pear champagne vinaigrette. Cover and refrigerate for 30 minutes.
  3. Meanwhile combine the potatoes, 2 tablespoons sage, red onion, and butternut squash in a large bowl. Toss with olive oil.
  4. Spread mixture onto a sheet pan and cook for 30 minutes or until vegetables are soft.
  5. Remove pan from oven. Spread potatoes on sheet to make room for the pork chops. Sprinkle the remaining 2 tablespoons of sage on top. Put the sheet pan back in the oven and roast for 5-15 minutes or until pork reaches an internal tempature of 145 degrees (time will depend how thick your pork is).
  6. Turn broil on high and broil for three minutes.
  7. Remove from oven.
Recipe by Meg's Meal Planning at