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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

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
  • 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)
  • 2 bunches scallions, trimmed and cut into thirds


  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.

Reviews Add a comment

  • MS12558218
    4 SEP, 2014
    A quick midweek dinner. I roasted the squash, added scallions, and sauteed the pork chops. A bit sweet for me, but my husband enjoyed it. I'd add some heat and counter the honey with more mustard next time.