Name: Pan-Fried Pork Chops with Maple-Roasted Acorn Squash
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 acorn squash; 6 pork chops, bone-in; black pepper; extra virgin olive oil; pure maple syrup; salt; virgin coconut oil

Pan-Fried Pork Chops with Maple-Roasted Acorn SquashPan-Fried Pork Chops with Maple-Roasted Acorn Squash — a 35-minute dinner recipe with 7 ingredients, serving 6.Ingredients

3 acorn squash

6 pork chops, bone-in

black pepper

extra virgin olive oil

pure maple syrup

salt

virgin coconut oil

Instructions

Preheat the oven to 450°F (232°C) and place the rack in the center position. Place a baking sheet in the oven to warm up.

Wash and halve the squash lengthwise; trim off the ends, then scoop out the seeds and cut the halves crosswise into 6-mm-thick slices. Remove the baking sheet from the oven and transfer the squash to it.

Drizzle the squash with olive oil and maple syrup and season with salt and pepper; toss to coat.

Place the squash in the oven and bake until it is tender, 18 to 20 minutes.

Preheat a skillet over medium-high heat.

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

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Place the pork chops in the skillet and sear until they develop a nice crust, 1 to 2 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 4 to 6 minutes. Cook the pork in batches if necessary.

To serve, arrange the squash slices and pork chop on a plate. Enjoy!

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