Recipe · 30 min
Pan-Fried Pork Chops with Maple-Roasted Acorn Squash
- 30 min
- 2–6 servings
- 666 kcal / serving
Searing pork chops beside maple-glazed acorn squash creates a balanced weeknight dish with a crisp crust and soft, sweet squash. The mix of textures makes it feel simple but satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1acorn squash
- 2pork chops, bone-in
From the pantry: black pepper, extra virgin olive oil, pure maple syrup, salt, virgin coconut oil
Cookware
baking sheet pan · chef's knife · cutting board · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · 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
Meat & seafood
- 2pork chops, bone-in
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 |
| pork chops, bone-in | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F with the rack in the center, and put a baking sheet inside to warm.
- Rinse and cut the squash in half lengthwise, trim the ends, scoop out the seeds, and slice the halves into ¼-inch pieces; transfer them to the preheated sheet.
- Toss the squash with olive oil, maple syrup, salt, and pepper until evenly coated, then spread in a single layer.
- Roast the squash until tender, about 18–20 minutes, turning once if needed for even caramelization.
- Heat a skillet over medium-high heat while the squash finishes, then pat the pork chops dry and season generously with salt and pepper.
- Add coconut oil to the hot skillet, swirl to coat, and sear the pork chops 1–2 minutes per side to form a crust; reduce heat to medium and cook 4–6 minutes more, flipping once until cooked through.
- To serve, place squash slices and a pork chop on each plate and enjoy.
Two tips
- Prep the squash ahead by trimming and slicing earlier in the day for faster dinner assembly.
- If you have leftovers, rewarm the squash in a quick 5–7 minute roast and pair with a fresh green salad for tomorrow’s lunch.
Nutrition per serving
- Calories
- 666 kcal
- Protein
- 43 g
- Carbs
- 45 g
- Fat
- 36 g
- Fiber
- 10 g
- Sodium
- 125 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.