2 Tablespoons cooking oil or lard, divided
4 bone-in pork chops (about ¾ inch thick)
½ teaspoon dried sage
1 teaspoon kosher salt
½ teaspoon black pepper
1 or 2 acorn squash (about 2 lbs), cut into ¾” half moons
1 large onion cut into ½” slices
1 ½ cups cranberries fresh or frozen
Honey Sage Vinaigrette Ingredients
½ medium orange juiced and zest
1 clove garlic minced
1 Tablespoon fresh sage minced
1 teaspoon raw 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. Add the cranberries and toss with the remaining oil. 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.
- Make vinaigrette: Combine all ingredients into a mason jar, shake until well combined.
- Move pork chops to plates, drizzle vinaigrette over vegetables and serve
