Sheet Pan Pork Chops with Acorn Squash

Adapted from Peel With Zeal

Ingredients

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

  1. Preheat oven to 400 F.
  2. 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.
  3. Slice your squash and onion. Add the cranberries and toss with the remaining oil. You do not need to peel the squash.
  4. 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.
  5. Make vinaigrette: Combine all ingredients into a mason jar, shake until well combined.
  6. Move pork chops to plates, drizzle vinaigrette over vegetables and serve