Transfer the contents of the pan to a large roasting pan and add the chopped thyme and lemon juice and slices. Season with salt and pepper.
Place the chops on top of the vegetables and sprinkle over whole thyme sprigs. Roast for 25-30 minutes or until the meat is done and the butternut is cooked. Recipe reprinted with permission of You.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.