I put the simple ACORN SQUASH side dish into the oven at the same time. All you need to add is a green vegetable or salad.
Thick PORK CHOPS with MUSTARD HERB SAUCE
6 loin pork chops, at least 3/4" thick
Mustard Sauce
1/2 cup olive oil
1/2 cup red wine or Balsamic vinegar
1/4 cup Dijon or coarse-grain mustard
2 TB minced chives or green onions (can substitute fresh chopped parsley)
2 teaspoons dry tarragon or basil
1/4 teaspoon black pepper
1/2 tsp Kosher, pink Himalayan or sea salt
Put pork chops on a foil-lined rimmed baking pan. (I also spray the foil with non-stick olive oil cooking spray)
Combine mustard sauce ingredients; spread about 1 tablespoon on each chop. Bake, uncovered, at 425° for 13-17 minutes (depends how thick they are). Turn chops over and spread with another tablespoon of sauce. Continue to bake until well browned and no longer pink at the bone, about 13-17 minutes. Serves 4-6
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Simple Baked ACORN SQUASH
3 Acorn squash (1/2 per person) ~ cut in half and seeds removed.
Turn them over (cut-side down) in a METAL* pan with about 1" of water in the bottom. Put into the oven with pork chops for the entire time (30 minutes @ 425). To serve, turn them over and just add butter, salt & pepper to each one.
(TIP: If they aren't quite soft enough, put them into the microwave ~ cut side down, in microwave-proof pan w/1" water ~ for about 4-5 minutes) (*The reason I stress METAL pan is b/c newer pyrex baking dishes {made after 1950-60s} is most likely made in China. They have elements in them that could cause the pyrex dish to break at temperatures over 400)