Recipes Ingredients Meat & Poultry Pork Recipes Glazed Pork Chops and Squash 3.3 (11) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 3, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 4 A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults. Ingredients 1 tablespoon honey ½ teaspoon finely grated peeled fresh ginger ½ 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 ½ pounds total) 2 bunches scallions, trimmed and cut into thirds Directions 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. 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. Rate it Print