Harvest Pork Chops

2 TB extra virgin olive oil 1/2 teas. dried sage leaves 1/2 teas. dried marjoram leaves 1/2 teas. garlic-pepper blend 1/2 teaspoon seasoned salt (I use Tony Chachero's salt free blend) 4 (60 to 8oz) bone in pork loin chops (3/4 inch thick) 1 small winter squash (about 2 lb.) peeled, seeded and cut into 1/2 to 1-inch pieces (about 3 cups) 1 medium green bell pepper, cut into 1/2 inch pieces 1 medium red onion, cut into 1/2-inch wedges

Heat oven to 425F. Spray 15by10 inch baking pan with non-stick cooking spray. In large bowl, combine oil, sage, marjoram, garlic-pepper and seasoned salt; mix well. Brush some of 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 at 425F for 35-40 , minutes, or until pork chops are no longer pink in center and squash is tender, turning chops and stirring vegetables once.