Maple-Mustard Pork Chops
Roasted Delicata Squash Salad
Ingredients
- 6 (8-oz) bone-in pork chops
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¼ cup maple syrup
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp Dijon mustard
- 2 tsp fresh lemon juice
Instructions
- Sprinkle pork with salt and pepper. Cook pork, in batches, in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until done.
- Whisk together syrup, rosemary, mustard, and lemon juice. Add to skillet; cook 1 to 2 minutes, turning pork until coated.
Side Dish Ingredients
- 2 lb delicata squash
- 2 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 (5-oz) pkg arugula
- ⅓ cup refrigerated Champagne vinaigrette
- 1 (4.3-oz) pkg pomegranate seeds (arils)
- ¼ cup salted, roasted pepitas (pumpkin seeds)
Side Dish Instructions
- Preheat oven to 425°F. Halve squash lengthwise; remove seeds, and cut squash crosswise into slices. Toss together squash, oil, salt, and pepper on a parchment paper-lined large rimmed baking sheet; arrange in a single layer.
- Bake 20 to 25 minutes or until squash is tender, stirring once halfway through baking.
- Combine squash, arugula, and vinaigrette; sprinkle with pomegranate seeds and pepitas.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
292
|
208
|
500
|
| Fat (g) | 13 | 14 | 27 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 32 | 4 | 36 |
| Carb (g) | 9 | 20 | 29 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 322 | 232 | 554 |
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