Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick cooking spray; set aside.
Combine beets, acorn squash, apples, and red onions with maple-Dijon and rosemary pork for an unforgettable sheet pan dinner for 4.
Servings and Ingredients
|12 oz. red beets, peeled and quartered|
|1 (1-1/2 lbs.) acorn squash, seeded and cut crosswise into 3/4-inch-thick slices|
|1 tbsp. Hy-Vee Select olive oil|
|Hy-Vee kosher sea salt, to taste|
|Hy-Vee ground black pepper, to taste|
|1 tbsp. Hy-Vee salted butter|
|2 tbsp. Hy-Vee Select pure maple syrup|
|1 tbsp. Hy-Vee Dijon stone-ground mustard|
|4 bone-in pork top loin chops, cut 1/2-inch-thick, about 1-1/2 lbs.|
|2 tsp. fresh rosemary, chopped|
|½ medium red onion, cut into wedges|
|1 medium apple, such as Honeycrisp or Fuji cut into julienne strips|
Things To Grab
- 15x10x1-inch baking pan
- Hy-Vee nonstick cooking spray
- Microwave-safe measure
- Silicone pastry brush
- Meat thermometer
Place beets on one-third of prepared pan. Arrange acorn squash slices in center of pan. Drizzle with oil and sprinkle with salt and pepper. Bake for 20 minutes.
Place butter in a microwave-safe measure. Microwave on HIGH for 20 seconds or until melted. Stir in syrup and mustard. Rub pork chops with rosemary; season with salt and pepper. Place pork chops in pan with beets and squash. Generously brush pork chops and squash with maple syrup mixture. Scatter onion wedges around pork chops.
Bake about 20 minutes or until pork chops are done (145 degrees) and squash and beets are tender. Serve pork topped with apple.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 145mg
- Sodium: 270mg
- Total Carbohydrates: 40g
- Protein: 52g