Unforgettable. Juicy. Tender. Flavor-packed. Lip-smacking. These pork chops bring it all—paired beautifully with caramelized acorn squash, golden potatoes, and sweet roasted pears. The perfect cozy dinner that’s as impressive as it is delicious!
Ingredients:
For the Pork Chops:
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4 (6 oz.) pork chops
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Salt and pepper, to taste
For the Vegetables:
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1 medium acorn squash, seeded and cut into 8 wedges
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1 lb. fingerling potatoes, halved
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1 medium onion, cut into wedges
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2 medium pears, cut into wedges
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¼ tsp. fresh thyme, minced
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Salt and pepper, to taste
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Reserved 3 Tbsp. Olive Amelia Garlic Olive Oil
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Reserved 3 Tbsp. Olive Amelia Cranberry Pear White Balsamic Vinegar
Instructions:
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In a small bowl, set aside 3 Tbsp. Garlic Olive Oil and 3 Tbsp. Cranberry Pear Balsamic for the vegetables.
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Place pork chops in a large resealable plastic bag. Add the remaining Garlic Olive Oil and Cranberry Pear Balsamic. Seal and marinate in the refrigerator for at least 30 minutes or overnight for best flavor.
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Preheat oven to 350°F.
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In another resealable bag, add acorn squash, onion, potatoes, and the reserved 3 Tbsp. Garlic Olive Oil. Seal and shake to coat. Spread the vegetables in a single layer on a greased baking sheet and roast for 40–45 minutes, turning once halfway through.
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While the vegetables roast, remove pork chops from marinade (discard marinade). Season both sides with salt and pepper.
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Heat a skillet over medium heat. Add a drizzle of Garlic Olive Oil and cook pork chops until golden and fully cooked through.
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In a resealable bag, toss pears with thyme, salt, pepper, and remaining olive oil. Add pears to the roasting vegetables during the last 10–15 minutes of baking.
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When ready to serve, drizzle everything with the reserved 3 Tbsp. Cranberry Pear Balsamic.