Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick spray; set aside.
Nothing screams fall like this one-pan dinner. Pork chops are glazed with maple-mustard sauce and served with roasted beets, onions, squash, and apples.
Servings and Ingredients
|12 oz.||red beets, peeled and quartered|
|1||(1-1/2-lbs.) butternut squash , seeds removed and cut crosswise into 3/4-inch pieces|
|1 tbsp.||Gustare Vita olive oil|
|Hy-Vee sea salt|
|Hy-Vee ground black pepper|
|1 tbsp.||Hy-Vee salted butter|
|2 tbsp.||Hy-Vee Select 100% maple syrup|
|1 tbsp.||Hy-Vee Dijon stone-ground mustard|
|4||(5-oz. each) boneless pork loin ribeye chops, or pork loin chops, cut 1-inch-thick|
|2 tsp.||fresh rosemary, chopped|
|½||medium red onion, cut into wedges|
|1||medium apple, cored and cut into julienne strips|
Things To Grab
- 15x10x1-inch baking pan
- Hy-Vee nonstick cooking spray
- Small microwave-safe bowl
- Silicone pastry brush
- Meat thermometer
Place beets and squash in pan. Drizzle with oil and sprinkle with salt and pepper. Bake 15 minutes. Melt butter in a bowl in the microwave; stir in syrup and mustard. Rub pork with rosemary; season with salt and pepper. Add pork to baking pan and brush with maple syrup mixture. Add onion wedges.
Roast 25 to 30 minutes or until pork is done (145 degrees) and squash and beets are tender. Top with apple slices just before serving.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 145mg
- Sodium: 270mg
- Total Carbohydrates: 40g
- Protein: 52g
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