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. We are loving this acorn squash and pork chops sheet pan dinner with cranberries and a honey sage vinaigrette that is ready in 30 minutes.
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.
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. If you can eat the peel then you can substitute it for the acorn squash in this recipe. The cranberries add tartness and a bright splash of color. I know you have some hiding in the back of your fridge from the holidays.
How to Make Acorn Squash and Pork Chops with Cranberries on a Sheet Pan
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. Perfect, you are golden!
While the veggies and meat are roasting I make up the vinaigrette. 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!
Let us know what you thought of the recipe in the comments, we hope you enjoy this easy festive dish.
Simple pork and squash sheet pan dinner finished with a honey sage vinaigrette that is both filling and healthy. Perfect for a cold night when you are short on daylight and time.
- 2 tbsp coconut oil, melted, divided
- 4 bone-in pork chops (about 3/4 to 1 inch thick)
- 1/2 tsp dried sage
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 sm acorn squash (about 2 lbs), cut into 3/4" half moons
- 1 large onion, cut into 1/2" slices
- 1.5 cups cranberries
- 1/2 med orange, juiced and zest
- 1 clove garlic, minced
- 1 tbsp fresh sage, mined
- 1 tsp honey
- 1 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
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
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