Oven-Roasted Pork Chops with Roasted Butternut Squash
with balsamic vinaigrette

Name: Oven-Roasted Pork Chops with Roasted Butternut Squash
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Pork chops; 2 tsp Balsamic vinegar; 1/2 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Garlic powder; 1 1/2 lbs Butternut squash, cubed; 1 lb Parsnips, chopped; 3 Tbsp Parsley, chopped; 2 Tbsp + 1 Tbsp Cooking oil; 1/2 cup Craisins; 1/2 cup Walnuts, chopped; to taste Salt and pepper; 1 1/2 Tbsp Balsamic vinegar; 1 tsp Maple syrup; 1 tsp Dijon mustard; 2 Tbsp Cooking oil

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Oven-Roasted Pork Chops with Roasted Butternut Squash

Sweet and tart flavors pair well with pork, which makes roasted butternut squash, parnsips, and craisins such a good complement to oven-roasted pork chops. This is a colorful dinner that everyone is sure to love!
Smarts: Have some leftover bacon? Chop and sprinkle into roasted veggies for some extra umami flavor.

Proteins

Pork, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Oven-Roasted Pork Chops with Roasted Butternut Squash:

Pork chops - 1 lb
Balsamic vinegar - 2 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Garlic powder - 1/2 tsp
Butternut squash - 1 1/2 lbs , cubed
Parsnips - 1 lb , chopped
Parsley - 3 Tbsp , chopped
Cooking oil - 2 Tbsp + 1 Tbsp
Craisins - 1/2 cup
Walnuts - 1/2 cup , chopped
Salt and pepper - to taste

Balsamic Vinaigrette:

Balsamic vinegar - 1 1/2 Tbsp
Maple syrup - 1 tsp
Dijon mustard - 1 tsp
Cooking oil - 2 Tbsp

Prep

Season the pork chops - Season with balsamic vinegar, salt, pepper, and garlic powder on both sides, and tenderize with a fork. (Can be done up to 2 days ahead)
Butternut squash / Parsnips - Prep as directed. (Can be done up to 4 days ahead)
Parsley - Prep as directed. (Can be done up to 3 days ahead)
Make vinaigrette - Whisk together balsamic vinegar, maple syrup, Dijon, and cooking oil.

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Make

Preheat the oven to 425F / 218C degrees. Situate racks so there is room for butternut squash and pork.
Toss butternut squash and parsnips with first part of cooking oil and some salt and pepper. Spread veggies out onto a sheet pan. Roast for 20 to 30 minutes, until golden and caramelized. Add craisins and walnuts in the last 5 minutes of roasting.
While veggies are roasting, heat a skillet over medium-high heat. Add second part of cooking oil and then sear pork chops for 2 to 3 minutes per side over high heat until they are browned and crisp.
Transfer pork chops into the oven and cook for 10 to 12 minutes, until pork is firm to the the touch (or cooked to at least 145F / 62C degrees).
Toss vinaigrette and parsley with roasted veggies and sprinkle with some salt and pepper. Enjoy with pork chops hot out of the oven.

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