Fall Pork Chops and Acorn Squash
Celebrate the flavors of the season with this comforting Fall Pork Chops and Acorn Squash recipe, a perfect blend of sweet, savory, and aromatic spices. Thick, juicy bone-in pork chops are seared to golden perfection, basted with butter, and infused with fresh rosemary before being roasted alongside tender, caramelized acorn squash wedges coated in maple syrup, cinnamon, and nutmeg. A splash of chicken broth adds depth to the pan juices, creating a delicious sauce to drizzle over the dish. Ready in just an hour, this autumn-inspired meal is ideal for cozy weeknight dinners or special gatherings. Embrace the comforting essence of fall with every flavorful bite!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 whole acorn squash
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 sprigs fresh rosemary
- 2 tablespoons butter
- 0.5 cup chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Slice the acorn squash in half vertically and scoop out the seeds. Cut each half into 1-inch thick wedges.
In a large bowl, toss the acorn squash wedges with 2 tablespoons of olive oil, maple syrup, ground cinnamon, ground nutmeg, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper. Arrange the wedges in a single layer on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 20-25 minutes or until tender and caramelized, flipping halfway through.
Season the pork chops on both sides with 1 teaspoon of kosher salt, 0.5 teaspoon of black pepper, garlic powder, and paprika.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown.
Reduce the heat to medium, add the butter, and let it melt. Spoon the melted butter over the pork chops to baste them. Place the fresh rosemary sprigs in the skillet.
Pour the chicken broth into the skillet to deglaze it, scraping up any browned bits from the bottom.
Transfer the skillet to the oven (along with the squash if there’s room) and roast for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the pork chops rest for 5 minutes. Serve the pork chops alongside the roasted acorn squash, drizzling any pan juices over the top for added flavor.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.9 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
