Maple-Dijon Pork Chops with Acorn Squash & Brussels Sprouts

Directions

1. Heat the oven to 450°F and line a baking sheet with foil if you like easier cleanup.
2. Prepare the vegetables: halve and seed the acorn squash, then slice into ¼-inch-thick pieces; rinse and trim the Brussels sprouts; peel and thinly slice the onion; mince the garlic.
3. Toss the squash, Brussels sprouts, onion, and garlic with a light coating of oil and a pinch of salt and pepper or other spices you prefer.
4. Spread the vegetables in an even layer on the baking sheet and roast, turning once halfway through, until tender and lightly browned, about 15–18 minutes.
5. While the vegetables roast, heat a skillet over medium-high heat and pat the pork chops dry; season both sides with salt and pepper.
6. Add a small amount of oil to the skillet, then sear the pork chops until golden and just cooked through, about 3–4 minutes per side.
7. In a small bowl, whisk together maple syrup, Dijon mustard, and a pinch of salt to make the glaze.
8. When the chops are done, transfer to a plate and brush or spoon the maple-Dijon sauce over each chop, turning to coat.
9. To serve, divide the roasted vegetables and coated pork chops onto plates and enjoy with any remaining sauce.