- 2acorn squash
- 4pork chops, bone-in
-  black pepper
-  extra virgin olive oil
-  pure maple syrup
-  virgin coconut oil
- 1Preheat the oven to 450°F and place the rack in the center position. Place a baking sheet in the oven to warm up.
- 2Wash and halve the squash lengthwise; trim off the ends, then scoop out the seeds and cut the halves crosswise into ¼-inch-thick slices. Remove the baking sheet from the oven and transfer the squash to it.
2 acorn squash
- 3Drizzle the squash with olive oil and maple syrup and season with salt and pepper; toss to coat.
2 tbsp extra virgin olive oil 4 tbsp pure maple syrup 1 tsp salt ½ tsp black pepper
- 4Place the squash in the oven and bake until it is tender, 18 to 20 minutes.
- 5Preheat a skillet over medium-high heat.
- 6While the skillet heats up, pat dry the pork chops with paper towels and place on a plate; season generously with salt and pepper on both sides.
4 pork chops, bone-in 1 tsp salt ½ tsp black pepper
- 7Once the skillet is hot, add coconut oil and swirl to coat the bottom.
2 tbsp virgin coconut oil
- 8Place the pork chops in the skillet and sear until they develop a nice crust, 1 to 2 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 4 to 6 minutes. Cook the pork in batches if necessary.
- 9To serve, arrange the squash slices and pork chop on a plate. Enjoy!