Sheet Pan Pork Chops with Acorn Squash

Ingredients

  • 1 Tablespoons coconut oil melted, divided

  • 2 bone-in pork chops(about ¾ inch thick)

  • ½ teaspoon dried sage dried sage

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 acorn squash , cut into ¾" half moons

  • 1 large onion cut into ½" slices

  • ½ medium orange juiced and zest

  • 1 clove garlic minced

  • 1 teaspoon honey

  • 1 Tablespoon apple cider vinegar

  • 3 Tablespoons olive oil

Instructions

  • Preheat oven to 400 F.

  • Brush pork chops with half of the oil and sprinkle with dried sage, salt, and pepper. Place the pork chops on a rimmed baking sheet in a single layer. Bake for 10 minutes while you prep the vegetables.

  • Slice your squash and onion. You do not need to peel the squash.

  • Flip the pork chops and add the vegetables to the pan. Bake an additional 10 to 15 minutes or until pork chops reach a minimum internal temperature of 145 F and squash is easily pierced with a fork.

  • Combine orange juice, honey, garlic and apple cider vinegar into a mason jar, shake until well combined.

  • Move pork chops to plates, drizzle vinaigrette over vegetables and serve

Haley Smith