Maple Glazed Pork Chops with Veggies
 2 delicata squash (small, cut in half lengthwise, seeds removed, cut into wedges)
 3 cups Brussels sprouts (trimmed, halved)
 3 tbsp extra virgin olive oil (divided)
 ½ tsp sea salt (divided)
 ¼ cup fresh sage
 1 ½ lbs pork chop (boneless)
 ½ cup maple syrup
 3 tbsp coconut aminos
1

1. Preheat the oven to 425oF (220oC).
2. Place the squash and brussels sprouts on a sheet pan(s) and drizzle with half of the oil and half of the salt. Transfer to the oven and bake for 15 minutes and then add the sage and return to the oven for five minutes or until browned on one side and the sage is crispy.
3. Meanwhile, season the pork chop(s) with the remaining salt. Heat a large skillet over medium heat and add the remaining oil.
4. Once the skillet is hot, add the pork and sear on both sides, about four minutes per side. Timing will depend on the thickness of your pork chop. Remove the pork and set aside on a plate.
5. Reduce the heat to medium-low and add the maple syrup and coconut aminos. Bring to a low boil and simmer until thickened, about two minutes. Turn off the heat. Return the pork to the skillet and coat in the sauce.
6. Divide the pork and veggies onto plates and drizzle any remaining sauce over top. Enjoy!

Notes
2

Leftovers
Refrigerate in an airtight container for up to four days.

Serving Size
One serving is about 1 1/2 cups of veggies with a pork chop.

More Flavour
Add chili flakes, garlic, and/or shallot to the pork chops when cooking.

Ingredients

 2 delicata squash (small, cut in half lengthwise, seeds removed, cut into wedges)
 3 cups Brussels sprouts (trimmed, halved)
 3 tbsp extra virgin olive oil (divided)
 ½ tsp sea salt (divided)
 ¼ cup fresh sage
 1 ½ lbs pork chop (boneless)
 ½ cup maple syrup
 3 tbsp coconut aminos

Directions

1

1. Preheat the oven to 425oF (220oC).
2. Place the squash and brussels sprouts on a sheet pan(s) and drizzle with half of the oil and half of the salt. Transfer to the oven and bake for 15 minutes and then add the sage and return to the oven for five minutes or until browned on one side and the sage is crispy.
3. Meanwhile, season the pork chop(s) with the remaining salt. Heat a large skillet over medium heat and add the remaining oil.
4. Once the skillet is hot, add the pork and sear on both sides, about four minutes per side. Timing will depend on the thickness of your pork chop. Remove the pork and set aside on a plate.
5. Reduce the heat to medium-low and add the maple syrup and coconut aminos. Bring to a low boil and simmer until thickened, about two minutes. Turn off the heat. Return the pork to the skillet and coat in the sauce.
6. Divide the pork and veggies onto plates and drizzle any remaining sauce over top. Enjoy!

Notes
2

Leftovers
Refrigerate in an airtight container for up to four days.

Serving Size
One serving is about 1 1/2 cups of veggies with a pork chop.

More Flavour
Add chili flakes, garlic, and/or shallot to the pork chops when cooking.

Notes

Maple Glazed Pork Chops with Veggies (4 servings)