Glazed Pork Chops and Squash

A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.

  • Prep:
  • Total Time:
  • Servings: 4
Glazed Pork Chops and Squash

Source: Everyday Food, December 2010


  • 1 tablespoon honey
  • 1/2 teaspoon finely grated peeled fresh ginger
  • 1/2 teaspoon mustard powder
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 3 acorn squash, seeded, each cut into 8 wedges
  • 2 bunches scallions, trimmed and cut into thirds (reserve a few greens for Sesame Beef, if desired)
  • 1 red bell pepper, ribs and seeds removed, cut into 3-inch strips
  • 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)


  1. Preheat oven to 450 degrees, with racks in middle and lower thirds. In a small bowl, combine honey, ginger, mustard, and 1 teaspoon oil. Season glaze with salt and pepper. On a large rimmed baking sheet, toss squash with 1 tablespoon oil and season with salt and pepper. Transfer 8 wedges to another rimmed baking sheet. Roast both sheets of squash 15 minutes.

  2. Remove sheets from oven and flip squash. To tray with 8 wedges, add scallions and bell pepper, drizzle with 1 teaspoon oil, season with salt and pepper, and brush with glaze.

  3. Return sheets to oven and roast until squash is tender when pierced with a knife, 10 to 15 minutes. Let sheet with 16 wedges cool completely, then refrigerate for Chicken Cutlets with Mustard Greens and Roasted Squash.

  4. Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high. Season pork with salt and pepper and cook until golden brown on one side, about 4 minutes. Flip, brush with remaining glaze, and cook until pork is cooked through, 5 minutes. Serve pork alongside roasted vegetables.

Cook's Notes

Roasting extra squash tonight takes the same amount of time and helps tomorrow's dinner come together quicker. If you like, cut the squash into 1/2-inch pieces before refrigerating.


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