Sheet Pan Pork Chops and Squash
Juicy bone-in pork chops roast with acorn squash and tart cranberries in this easy sheet pan dinner. A honey sage sauce with orange and apple cider vinegar adds a bright finish to the savory pork and roasted vegetables.
Servings: 4 servings
Calories: 490kcal
Ingredients
- 2 Tablespoons coconut oil melted, divided
- 4 bone-in pork chops (about ¾ inch thick)
- ½ teaspoon dried sage
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 small acorn squash (about 2 lbs), cut into ¾" half moons
- 1 large red onion cut into ½" slices
- 1 ½ cup cranberries fresh or frozen
Honey Sage Sauce
- ½ medium orange juiced and zest
- 1 clove garlic minced
- 1 Tablespoon fresh sage minced
- 1 teaspoon honey
- 1 Tablespoon apple cider vinegar
- 3 Tablespoons olive oil
Instructions
Sheet Pan Assembly
- Preheat oven to 400 F.
- 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 Sauce
- Combine all ingredients in a small bowl and whisk 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, divide between two half pans and rotate racks halfway through.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or in the oven at 325 F degrees.
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