Apple & Squash Bone-In Pork Chops with Harvest Vinaigrette
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Bone-in pork chops are paired with roasted squash, apples, and shallots for a seasonal dinner that is both simple and elevated. Heinen’s Duroc Pork Chops are marinated in Papa’s Kitchen Harvest Vinaigrette, which adds plenty of flavor while keeping the preparation easy.
The vinaigrette also seasons the acorn squash, butternut squash, and shallots before roasting. Sliced apples are added near the end of cooking for a touch of sweetness that complements the savory pork. The pork chops are seared until golden, then finished in the oven as needed for a juicy, tender result. Finished with fresh thyme, this is a well-balanced fall dinner that works just as well for a weeknight as it does for entertaining.
Why You’ll Love This Recipe
- Big flavor with minimal ingredients. Papa’s Kitchen Harvest Vinaigrette doubles as both the pork marinade and seasoning for the roasted vegetables.
- It is perfect for fall. Apples, acorn squash, and butternut squash make this a cozy seasonal dinner without feeling too heavy.
- This recipe is simple but elevated. Golden seared bone-in pork chops paired with colorful roasted produce make an easy dinner feel restaurant-worthy.
Apple & Squash Bone-In Pork Chops with Harvest Vinaigrette
Servings: 4
Ingredients
- 4 Heinen’s Duroc bone-in pork chops
- 3/4 cup Papa’s Kitchen Harvest Vinaigrette Dressing, divided
- 1 small acorn squash, seeded and sliced
- 3 cups cubed butternut squash
- 2 shallots, quartered
- 2 Honeycrisp or Gala apples, cored and sliced
- 1 Tbsp olive oil, if needed
- Kosher salt and black pepper
- Fresh thyme, for serving
Instructions
- Marinate the pork chops. Add the pork chops and 1/2 cup of the vinaigrette to a shallow dish or resealable bag. Toss to coat, then refrigerate for 30 minutes.
- Season the vegetables. Preheat the oven to 425°F. Add the acorn squash, butternut squash, and shallots to a large sheet pan. Toss with the remaining 1/4 cup vinaigrette and season lightly with salt and black pepper. If the vegetables look dry rather than lightly coated, drizzle with 1 tablespoon olive oil.
- Roast the vegetables. Roast for 25 minutes. Add the sliced apples to the sheet pan and toss with the vegetables. Return to the oven and roast for another 10-15 minutes, or until the squash is tender and lightly caramelized.
- Sear the pork chops. While the vegetables finish roasting, remove the pork chops from the marinade and let the excess drip off. Heat a large oven-safe skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side, or until golden brown.
- Finish the pork chops. Check the internal temperature of the pork chops. If they have not yet reached 145°F, transfer the skillet to the oven for a few minutes, until cooked through. Let the pork chops rest for 3-5 minutes, then serve with the roasted squash and apples. Garnish with fresh thyme.
