Acorn Squash & Pork Chops with Cranberries
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.
Servings: 4 servings
Calories: 490kcal
Ingredients
- 2 tablespoon coconut oil, melted, divided
- 4 bone-in pork chops (about ¾ to 1 inch thick)
- ½ teaspoon dried sage
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 sm acorn squash (about 2 lbs), cut into ¾" half moons
- 1 large onion, cut into ½" slices
- 1.5 cups cranberries
Honey Sage Vinaigrette
- ½ med orange juiced and zest
- 1 clove garlic, minced
- 1 tablespoon fresh sage, mined
- 1 teaspoon raw honey
- 1 tablespoon apple cider vinegar
- 3 tablespoon olive oil
Instructions
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
Notes
- 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