Oven Pork Chop Pan Roast

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Oven Pork Chop Pan RoastRecipe
Photo: Hector Sanchez; Styling: Lindsey Lower

 

Delicata squash, as the name implies, has skin so tender you don't have to peel it and makes this dish just that much faster to prep. You can substitute butternut or acorn squash--just peel it (or buy butternut prechopped).
Serves 4 (serving size: 1 pork chop, 3/4 cup squash mixture, and 3/4 cup arugula mixture)

Ingredients

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1 tablespoon chopped fresh thyme leaves
12 dried plums, pitted and halved
6 shallots, peeled and halved
3 garlic cloves, sliced
1/2 delicata squash, seeded and cut into 1 1/2-inch pieces (about 5 cups)
2 tablespoons plus 1 teaspoon olive oil, divided
1/2 teaspoon kosher salt, divided
4 (6-ounce) bone-in center-cut loin pork chops
1/4 teaspoon freshly ground black pepper
3 cups baby arugula
2 teaspoons lemon juice

Preparation

Hands-on: 15 Minutes
Total: 55 Minutes

1. Preheat oven to 425°. Place a jelly-roll pan in oven while it preheats.

2. Combine thyme, dried plums, shallots, garlic, and squash in a large bowl. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt; toss to coat. Remove pan from oven. Arrange squash mixture in an even layer on pan. Return pan to oven; roast vegetables at 425° for 10 minutes.

3. While vegetables cook, sprinkle pork chops with remaining 1/4 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 2 pork chops; cook 3 minutes or until browned on one side. Transfer to a plate. Repeat procedure with 1 1/2 teaspoons oil and remaining pork chops. Remove squash mixture from oven, and place pork chops, browned side up, over vegetables; return to oven. Roast an additional 20 minutes or until vegetables are tender and pork chops are desired degree of doneness.

4. Combine arugula, lemon juice, and remaining 1 teaspoon olive oil in a large bowl; toss gently to combine. Divide arugula mixture among 4 plates. Top with pork chops and roasted squash mixture; pour any pan juices over the top.

Created date

August 2014

Nutritional Information

Calories 444
Fat 14.7 g
Satfat 3 g
Monofat 8 g
Polyfat 1.8 g
Protein 28 g
Carbohydrate 55 g
Fiber 9 g
Cholesterol 71 mg
Iron 4 mg
Sodium 315 mg
Calcium 212 mg