Photo: Hector Sanchez; Styling: Lindsey Lower 
Hands-on Time
15 Mins
Total Time
55 Mins
Yield
Serves 4 (serving size: 1 pork chop, 3/4 cup squash mixture, and 3/4 cup arugula mixture)

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).

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

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