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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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 (1)

11 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
09/04/2014
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.