Name: Maple-Dijon Pork Chops with Acorn Squash & Brussels Sprouts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 acorn squash; 0.68 kg Brussels sprouts; 6 cloves garlic; 6 pork chops, boneless; 3 medium yellow onions; black pepper; Dijon mustard; extra virgin olive oil; pure maple syrup; rosemary, dried; salt

Maple-Dijon Pork Chops with Acorn Squash & Brussels Sprouts Maple-Dijon Pork Chops with Acorn Squash & Brussels Sprouts — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 acorn squash

0.68 kg Brussels sprouts

6 cloves garlic

6 pork chops, boneless

3 medium yellow onions

black pepper

Dijon mustard

extra virgin olive oil

pure maple syrup

rosemary, dried

salt

Instructions

Preheat oven to 230°C (450°F). Line two baking sheet pans with aluminum foil for easier cleanup (optional).

Wash and dry acorn squash; halve each squash lengthwise, trim off the ends, then scoop out seeds. Cut crosswise into ¼-inch thick slices and place in a large bowl.

Wash, dry, and trim Brussels sprouts; halve lengthwise and add to the bowl with the squash.

Peel, halve, and thinly slice onions into half-moons; add to the bowl.

Peel and mince garlic; add to the bowl.

Drizzle oil over veggies and season with spices; toss to coat.

Divide veggies between the baking sheets and spread out in an even layer. Place in the oven and bake, tossing halfway through, until veggies are fork-tender, 18-20 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a large plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side.

While the chops are cooking, place maple syrup, Dijon, and salt in a small bowl; whisk to combine the maple-Dijon sauce.

When the chops are done, remove to a clean plate, pour maple-Dijon sauce over top, and turn to coat both sides.

To serve, divide pork chops, sauce, and veggies between plates. Enjoy!

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