Cherry pork chops with roasted squash and brussels sprouts

Prep 10 min
Total 30 min
Serves 4

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large kabocha squash, (about 950 g), seeds removed, cut into 1/2-inch wedges
500 g
brussels sprout, trimmed and halved
4 tbsp
melted butter, divided
3/4 tsp
salt, divided
bone-in pork chops, (about 750 g)
sherry vinegar or white-wine vinegar
1/2 cup
2 tbsp
chopped dried cherries
1/4 tsp


  • POSITION rack in centre of oven, then preheat to 400F. Line a baking sheet with foil.
  • TOSS squash and brussels sprouts with 3 tbsp butter and 1/2 tsp salt. Arrange in 1 layer on prepared sheet. Season with pepper. Roast for 10 min.
  • SEASON pork with remaining 1/4 tsp salt and pepper. Heat a large non-stick frying pan over medium-high. Add remaining 1 tbsp butter, then pork. Cook until golden, 2 to 3 min per side. Arrange pork over vegetables on baking sheet. Continue roasting until pork is cooked through and vegetables are tender, 8 to 10 more min.
  • STIR vinegar with honey, cherries, garlic powder and cayenne in same pan over medium-high. Boil until sauce reduces to cup, 3 to 4 min.
  • DIVIDE vegetables and pork among plates. Drizzle with cherry sauce.


Calories 554, Protein 30 g, Carbohydrates 60 g, Fat 23 g, Fibre 6 g, Sodium 613 mg.

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