Pork chops with roasted squash and apples Rate this article: 4.8 2146 Print Yield:Serves 4 Prep Time: 20 minutes Cooking Time: 30 minutes Ingredients: 4 lean Ontario bone in pork loin chops (about 1 1/2 lbs/750 g) 3 tbsp (45 mL) canola oil 4 cloves garlic, minced 2 tbsp (25 mL) chopped fresh thyme 1/2 tsp (2 mL) each salt and fresh ground pepper 2 apples, cored and sliced 2 tbsp (30 mL) Dijon mustard 1/4 tsp (1 mL) fresh ground pepper 1 acorn squash (about 1 1/2 lb/750 g) Cooking Instructions: Cut squash in half; scoop out seeds. Cut each half into 1 inch (2.5 cm) half moons. Toss with half of the oil and half each of the garlic and thyme. Spread in single layer on parchment paper-lined baking sheet and roast in 400 F (200 C) oven for 15 minutes. Add apple slices and roast for 5 minutes. Meanwhile, in small bowl, combine mustard and remaining garlic and thyme. Spread evenly on pork chops. In large nonstick skillet, heat remaining oil over medium high heat and brown pork chops on both sides. Add to baking sheet and roast for 10 minutes or until hint of pink remains in pork and squash and apples are tender. Tip If you don’t have Dijon mustard you can use 1 tbsp (15 mL) each mayonnaise and yellow mustard instead. Eat local! Slow cooker peameal and potato chowder