We are loving this acorn squash and pork chop sheet pan dinner with cranberries and a honey sage vinaigrette that is ready in 30 minutes. It sounds like a lot but it is actually incredibly easy. Loaded with flavors and gluten and dairy-free.
The holidays had us busy but I committed to being healthy now and not waiting until January for resolutions. This means homemade dinners every night so I can use the leftovers for the next day’s lunches.
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Having made many variations of this, it was Mr. Peel who suggested turning the seasonings into a dressing we drizzle over at the end.
The vinaigrette is full of flavor but is quick to whip up while the sheet pan is in the oven. The festive look makes me think we could serve this New Year's Eve and everyone would think I spent all day on it. Hmmmmm.... That may just be a good idea.
Unlike our pork chop skillet dinner, we are going to use bone-in pork chops for this dish because the squash needs to cook for a while we can take advantage of the extra flavor the bone provides.
Bone-In Pork Chops- (about ¾ to 1 inch thick)
Acorn Squash- While we love all types of squash, I really love any kind that doesn't involve peeling. The irony of our blog name is not lost on me. This is why I chose acorn squash for this recipe. Alternatively, you can use delicate squash as a substitute.
Onion- Red, yellow, or white onions all work. Leeks too.
Cranberries- The cranberries add tartness and a bright splash of color. Fresh or frozen, don't use sweetened dried cranberries.
Seasonings- Dried sage, kosher salt, and black pepper
Honey Sage Vinaigrette
- Orange- Fresh is best but a little OJ is a fine substitute.
- Apple cider vinegar- Champagne and red wine vinegar work as well.
But I need to let you in on a little secret, this is the PERFECT dressing to use the Fermented Garlic Honey hiding your cabinet in place of the raw garlic and regular honey. Truly life-changing!
The key to any sheet pan dinner is to keep the veggies and meat cut proportionality. Look at your pork chops, if they are smaller or larger than what the recipe calls for adjust your slice on the squash and onion to ensure even cooking.
While the veggies and meat are roasting I make up the vinaigrette. Halfway through roasting we turn the chops and throw in our fresh cranberries.
Drizzle on the honey vinaigrette and serve.
🥗 Easy Weeknight Dinners
Let us know what you thought of the recipe in the comments, we hope you enjoy this easy festive dish. And save one of our other great pork (or chicken or fish) dinners to make next week!
Vietnamese Grilled Lemongrass Pork
Citrus and Sesame Shrimp Salad
Chicken Pot Pie - Gluten and Dairy Free
Braised Pork Shoulder with Apples
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Acorn Squash & Pork Chops with Cranberries
Sheet Pan Assembly
- Preheat oven to 400 F
- Brush pork chops with half of the melted oil and sprinkle with dried sage, salt and black pepper
- Toss squash and onions with remaining oil on extra large sheet pan
- Add pork chops to the sheet pan and place in oven, bake for 10 minutes
- Flip pork chops and toss cranberries with the squash and onion mixture, return to over
- Bake an additional 10 minutes or until pork chops reach a minimum temperature of 145F and squash is easily pierced with a fork
- Move pork chops to plates, drizzle vinaigrette over vegetables and serve
Honey Sage Vinaigrette
- Combine all ingredients into mason jar, shake until well combined
- If your pork chops are not as crispy as you like, remove the vegetables and return pan to oven to broil 2 minutes per side
- If you don't have a full size sheet pan, divided between two half pans and rotate racks halfway through.
- AIP Compliant: Omit black pepper