1

Adjust an oven rack to the middle position, line a rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).

2

Halve the acorn squash, scoop out the seeds with a spoon, and cut it into 1-inch wedges, then trim and halve the Brussels sprouts.

3

Toss both on the sheet with most of the oil, a little maple syrup, some of the salt, and half the pepper, laying the squash on a cut side.

4

Roast once the oven is hot, 25 to 30 minutes, flipping halfway, until the squash is tender and caramelized and the sprouts are charred at the edges.

5

While it roasts, strip the thyme leaves and mince the garlic.

6

Whisk the remaining maple syrup with the Dijon, cider vinegar, broth, garlic, and half the thyme in a liquid measuring cup.

7

Pat the pork chops dry on the board and season both sides with the remaining thyme, most of the remaining salt, and the remaining pepper.

8

When the vegetables have 15 minutes left, heat the remaining oil in a 12-inch skillet over medium-high heat for 2 minutes until it shimmers.

9

Lay in the chops and sear undisturbed 4 minutes until a deep golden crust forms and they release easily.

10

Flip and cook 3 to 5 minutes more until a thermometer in the center reads 145 F (63 C), then move them to dinner plates to rest 3 minutes.

11

Lower the heat to medium and add the butter, swirling it 30 seconds until it melts and foams.

12

Pour in the maple-Dijon mixture with the last of the salt and simmer 2 to 3 minutes, scraping up the browned bits, until the garlic softens and the sauce turns glossy and syrupy.

13

Spoon the sauce over the chops and pile the roasted squash and Brussels sprouts alongside.

Maple-Dijon Pork Chops with Roasted Acorn Squash & Brussels Sprouts

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Maple-Dijon Pork Chops with Roasted Acorn Squash & Brussels Sprouts

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands