My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep Time: 10 min
Cook Time: 20 min
Preheat the oven to 400 F. Line a sheet pan with parchment paper. Place the brussel sprouts, apples and butternut squash on the baking sheet. Drizzle with olive oil, and season with sage, salt and pepper and set in the oven while you sear the pork chops. Add a little bit of olive oil to a large saute pan over medium-high heat. Season the pork chops with salt and pepper and sear on both sides for 2 minutes or until golden. Add the pork chops to the sheet pan in the oven by nestling them in between the veggies. Roast in the oven for about 12-13 minutes or until the internal temperature is 145 F. Sprinkle the pan with pomegranate seeds and serve.
Plant-based: Use pressed, firm tofu instead of pork.
Kid-friendly: Roast apples separate from the other veggies and serve their pork chops with a favorite dipping sauce and roasted apples.
Quick-prep: Find already cubed butternut squash in the produce section.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.