Winter squashes are high in vitamins A and C, which help to keep the immune system strong as the weather starts to get cooler. This recipe calls for acorn or delicata squash— you can eat the skin of these varieties, so don’t bother peeling the squash before you cut and roast it!
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| Prep Time | 10 minutes |
| Cook Time | 2 minutes |
| Servings |
servings
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Ingredients
- 4 boneless pork loin chops (each about 6 ounces and 1 inch thick)
- kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup apple cider
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter
- 1 pound delicata or acorn squash halved lengthwise, seeded, and cut into 1/3” slices
- 2 Pink Lady or Fuji apples cored and cut lengthwise into eighths
- 1 large onion peeled and cut lengthwise into eighths
- 2 sprigs fresh rosemary cut into 1-inch pieces
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper
Ingredients
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Instructions
- Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
- To cook the vegetables and apples: In a large bowl, toss the squash, apples, onion, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the squash is nicely browned and tender.
- Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
- Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
- Divide the vegetable mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
Recipe Notes
Slightly adapted from Epicurious at https://www.epicurious.com/recipes/food/views/cider-dijon-pork-chops-with- roasted-sweet-potatoes-and-apples-51163600#reviews by Curtis Stone, 2013.