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