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Pan-Fried Pork Chops with Maple-Roasted Acorn Squash.

  • 2
    acorn squash
  • 4
    pork chops, bone-in
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    pure maple syrup
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat the oven to 450°F and place the rack in the center position. Place a baking sheet in the oven to warm up.
  • 2
    Wash 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
  • 3
    Drizzle 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
  • 4
    Place the squash in the oven and bake until it is tender, 18 to 20 minutes.
  • 5
    Preheat a skillet over medium-high heat.
  • 6
    While 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
  • 7
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    2 tbsp virgin coconut oil
  • 8
    Place 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.
  • 9
    To serve, arrange the squash slices and pork chop on a plate. Enjoy!