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