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The weather in Texas has sure felt like fall this week. It has been chilly, and damp and I have been craving comfort food! This dish will satisfy those cravings while still keeping things healthy. Pork chops make such a great fall meal, especially when paired with butternut squash, apple and fennel. YUM! The flavor of rosemary also pairs perfectly with this dish.

I also love how simple this dish is to prepare. You can whip it up for weeknight dinner, or it is even fancy and impressive enough to serve to guests on a weekend. Serve with a green salad on the side for a perfect meal!


For the pork chops:

6 boneless pork chops (I like Butcher Box)

2 tbsp olive oil

salt and pepper

1/2 cup chicken stock

3 tbsp chopped fresh rosemary

1 tbsp dijon mustard

For the vegetables:

1 butternut squash, peeled, seeds removed and chopped into cubes (You can also buy pre-chopped from the grocery store!)

1 fennel bulb, cleaned and chopped

1 medium apple, peeled and chopped

1 medium onion, chopped

4 tbsp olive oil

salt and pepper


Preheat the oven to 375 degrees. On a large baking sheet, toss all of the vegetables with olive oil, salt and pepper. Roast for 20-25 minutes, stirring occasionally, until tender and slightly brown. Remove from oven and keep warm.

In the meantime, in a large saucepan, heat the 2 tbsp olive oil over medium heat. Sprinkle the pork chops with salt and pepper on both sides. Add the pork chops to the pan and cook for 10-12 minutes, turning occasionally, until brown and slightly pink in the middle. Pour the chicken stock over the pork chops, sprinkle with rosemary and stir in the dijon mustard. Let simmer for an additional 2-3 minutes, and flip pork chops to enhance the flavor of the sauce.

Place the roasted vegetables on a large plate. Top with pork chops and pour the sauce over the entire plate. Sprinkle with salt and pepper, to taste. Enjoy!