Wednesday, December 22, 2010

glazed pork chops and squash... 35 minutes

the goods:

1 tablespoon honey
1/2 teaspoon finely grated peeled fresh ginger
1/2 teaspoon mustard powder
2 tablespoons extra-virgin olive oil
2 acorn squash, seeded, each cut into 8 wedges
2 bunched scallions, trimmed and cut into thirds
1 red bell pepper, ribs and seeds removed, cut into 3-inch strips
4 bone-in pork chops

Preheat oven to 450 degrees. 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. Roast 15 minutes.

Remove sheet from oven and flip squash. Add scallions and bell pepper, drizzle with 1 teaspoon oil, season with salt and pepper, and brush with glaze. Return sheet to oven and roast until squash is tender when pierced with a knife, 10 to 15 minutes.

Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high. Season pork with salt and pepper and cook until golden brown on one side, about 5 to 7 minutes. Flip, brush with remaining glaze, and cook until pork is cooked through, 5 minutes.

Serve pork alongside roasted vegetables.

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