Maple-Dijon Pork Chops with Squash and Beets

Recipe

Main Dish
Maple-Dijon Pork Chops with Squash and Beets

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User Rating

4.25 out of 5 stars
Rate it:
12 ratings

Recipe Data

4
Servings
15min
Prep
55min
Total

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Description

Combine beets, acorn squash, apples, and red onions with maple-Dijon and rosemary pork for an unforgettable sheet pan dinner for 4.

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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
4bone-in pork top loin chops, cut 1/2-inch-thick, about 1-1/2 lbs.
2 tsp.fresh rosemary, chopped
½medium red onion, cut into wedges
1medium 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

Directions

  1. Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick cooking spray; set aside.

  2. 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.

  3. 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.

  4. Bake about 20 minutes or until pork chops are done (145 degrees) and squash and beets are tender. Serve pork topped with apple.

Nutrition facts

Servings

570 Calories per serving

Amounts Per Serving

  • Total Fat: 23g
  • Cholesterol: 145mg
  • Sodium: 270mg
  • Total Carbohydrates: 40g
  • Protein: 52g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 45%
0%
Iron 25%
0%
Calcium 10%

Recipe Source:

Balance March 2018