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By Brittney Martin
Acorn Squash & Pork Chops with Cranberries
8 steps
Prep:10minCook:20min
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.
Updated at: Thu, 17 Aug 2023 03:45:46 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories521.7 kcal (26%)
Total Fat32 g (46%)
Carbs27 g (10%)
Sugars5.6 g (6%)
Protein33 g (66%)
Sodium554.8 mg (28%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspcoconut oil
melted, divided
4pork chops
bone-in, about 3/4 to 1 inch thick
½ teaspoondried sage
1 teaspoonkosher salt
½ teaspoonblack pepper
2 smacorn squash
cut into 3/4" half moons
1onion
large, cut into 1/2" slices
1 ½ cupscranberries
0.5orange
med, juiced and zest
1clove garlic
minced
1 Tbspfresh sage
mined
1 teaspoonraw honey
1 Tbspapple cider vinegar
3 Tbspolive oil
Instructions
Sheet Pan Assembly
Step 1
Preheat oven to 400 F
Step 2
Brush pork chops with half of the melted oil and sprinkle with dried sage, salt and black pepper
Step 3
Toss squash and onions with remaining oil on extra large sheet pan
Step 4
Add pork chops to the sheet pan and place in oven, bake for 10 minutes
Step 5
Flip pork chops and toss cranberries with the squash and onion mixture, return to over
Step 6
Bake an additional 10 minutes or until pork chops reach a minimum temperature of 145F and squash is easily pierced with a fork
Step 7
Move pork chops to plates, drizzle vinaigrette over vegetables and serve
Honey Sage Vinaigrette
Step 8
Combine all ingredients into mason jar, shake until well combined
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