Pork Chops with Arugula and Butternut Squash Salad

Balsamic Vinaigrette


  • ¼ cup avocado oil
  • 3 Tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 6 boneless pork chops
  • 3 cups cubed butternut squash
  • ½ cup raw pecans, toasted
  • 2 (5-oz) pkg baby arugula
  • 2 (4.3-oz) containers pomegranate seeds


  1. Preheat oven to 475°F.
  2. Combine 2 Tbsp oil, lemon juice and garlic.
  3. Combine pork chops with oil mixture; lightly sprinkle pork chops with salt and pepper.
  4. Combine 2 Tbsp oil and squash; lightly sprinkle vegetables with salt and pepper.
  5. Place pork chops on a large rimmed baking sheet; arrange squash around pork chops.
  6. Bake 25 minutes or until pork chops are done and squash is roasted, turning pork chops and stirring squash once during baking.
  7. Meanwhile, toast pecans in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
  8. Combine arugula, squash, pecans and pomegranate seeds in a large bowl; drizzle with desired amount of vinaigrette.
  9. Toss to coat.
  10. Divide salad among 6 serving plates; top each serving with a pork chop.

Side Dish Ingredients

  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 clove garlic, crushed
  • 2 tsp raw honey
  • 2 tsp chopped fresh thyme
  • 1 tsp Dijon mustard

Side Dish Instructions

  1. Combine all ingredients in a jar with a tight-fitting lid, and shake vigorously to blend.
  2. Season with salt and pepper to taste.

Paleo Meal Plan

This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:

  • Seven Dinner Menus
  • Matching Grocery List
  • Access via App or Online
See This Meal Plan