Joe fixed this for dinner and it is surprisingly easy and surprisingly good. A little bit of chopping and it's ready to go. The ingredients are simple and what we mostly had on hand. (I had to get some apples)

We had a butternut squash from the summer bounty that needed to be used. We used 3 bone-in pork chops, instead of 6 small boneless ones. If you don't have squash, I'm thinking Brussel sprouts would be good, potatoes, or any root vegetable

This does not, in my opinion, come off too sweet. The chili powder makes it a good balance, and also does not make it tangy.

INGREDIENTS:

6 boneless pork chops

¼ c. brown sugar

1 tsp chili powder

1 tsp garlic salt

1 tsp paprika

½ tsp kosher salt

¼ tsp pepper

1 apple sliced

2 c. butternut squash, diced

DIRECTIONS:

Preheat oven to 425 degrees

Mix all spice ingredients together in a mixing bowl (sugar through pepper)

Dip each side of the pork chops in the spice mixture and place on a sheet.

Toss sliced apples and butternut squash in spice mixture and pour into the sheet pan.

Drizzle pork chops and vegetables generously with olive oil.

Bake for 25-30 minutes, depending on the thickness of your pork chops. You want the internal temperature to reach 140 degrees.

Note on recipe-I lined my sheet pan with parchment but you don't need to. In fact, I think you get more browning if you put it on a naked sheet pan.

MY NOTES:

I thought that the spices weren't going to be enough but it was though we had only three pork chops, fairly good sized. What was left was plenty for the vegetables.

We used smoked paprika because that is what we had. I cut up two apples because I like the apple/squash combination.

Joe's idea of "drizzle generously" and my idea is a ways apart, so we had extra oil in the pan after baking. But it did not taste oily. I believe there is an olive oil sprayer, right? That would be perfect.

We had a fair amount of vegetables left, so we're going to reheat them and have with chicken tonight.

ENJOY

By Seasonalcravings.com