An easy weeknight dinner for Fall. This sheet pan dinner features juicy pork chops, acorn squash and is finished with a delightful honey sage vinaigrette.
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.
Move pork chops to plates, drizzle vinaigrette over vegetables and serve
Honey Sage Vinaigrette
Combine all ingredients into a 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 the 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.