Recipe · 30 min
Maple-Dijon Pork Chops with Acorn Squash & Brussels Sprouts
- 30 min
- 2–6 servings
- 668 kcal / serving
Tender pork chops meet a warm mix of roasted squash and Brussels sprouts, finished with a glossy maple-Dijon glaze. The combo keeps weeknights straightforward and satisfying with a balance of sweetness, tang, and savory pan-seared chops.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1acorn squash
- ½ lbBrussels sprouts
- 2 clovesgarlic
- 2pork chops, boneless
- 1 mediumyellow onion
- yellow onions
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, pure maple syrup, rosemary, dried, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1acorn squash
- ½ lbBrussels sprouts
- 2 clovesgarlic
- 1 mediumyellow onion
- yellow onions
Meat & seafood
- 2pork chops, boneless
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| acorn squash | 1 | 2 | 3 |
| Brussels sprouts | ½ lb | 1 lb | 1 ½ lb |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| pork chops, boneless | 2 | 4 | 6 |
| yellow onion | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven to 450°F and line a baking sheet with foil if you like easier cleanup.
- Prepare the vegetables: halve and seed the acorn squash, then slice into ¼-inch-thick pieces; rinse and trim the Brussels sprouts; peel and thinly slice the onion; mince the garlic.
- Toss the squash, Brussels sprouts, onion, and garlic with a light coating of oil and a pinch of salt and pepper or other spices you prefer.
- Spread the vegetables in an even layer on the baking sheet and roast, turning once halfway through, until tender and lightly browned, about 15–18 minutes.
- While the vegetables roast, heat a skillet over medium-high heat and pat the pork chops dry; season both sides with salt and pepper.
- Add a small amount of oil to the skillet, then sear the pork chops until golden and just cooked through, about 3–4 minutes per side.
- In a small bowl, whisk together maple syrup, Dijon mustard, and a pinch of salt to make the glaze.
- When the chops are done, transfer to a plate and brush or spoon the maple-Dijon sauce over each chop, turning to coat.
- To serve, divide the roasted vegetables and coated pork chops onto plates and enjoy with any remaining sauce.
Two tips
- Prep the squash and sprouts up to a day ahead and store in the fridge for faster cooking.
- If you have leftovers, slice the pork and reheat with a touch of extra glaze for a quick lunch.
Nutrition per serving
- Calories
- 668 kcal
- Protein
- 38 g
- Carbs
- 59 g
- Fat
- 35 g
- Fiber
- 15 g
- Sodium
- 162 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.