Roasted Pumpkin Spiced Pork Chops

INGREDIENTS

Pumpkin Spice Pork Chops:

1 lbs Pork, Boneless Loin Chops
3/4 tsp Pumpkin Spice Blend
1 tsp Garlic Minced
½ tsp Salt, Kosher
¼ tsp Black Pepper
2 Tbsp Stone Ground Mustard
1 Tbsp Butter, Room Temperature
1 tsp Olive Oil

Balsamic Figs and Fall Vegetables: 

½ cup Butternut Squash, ½ in Cubes
½ Red Onion, large dice
4 Brussel Sprouts Quartered 
4 Fresh Figs Quartered
4 Mushrooms Quartered 
2 Tbsp Balsamic Vinegar 
1 Tbsp Olive Oil
1 Tbsp Stone Ground Mustard
1 Tbsp Garlic, Minced 
1 Tbsp Thyme, Fresh Picked  
½ Tsp Salt, Kosher
¼ Tsp Black Pepper

NEXT LEVEL TIP:

Figs can be difficult to find, an Apple would work great as a replacement and will keep the Fall Flavors rolling!

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DIRECTIONS

1. Preheat Oven to 425 Degrees Fahrenheit.

2. In bowl, that can fit Pork Chops, combine: ¾ tsp Pumpkin Spice, 1 tsp minced Garlic, ½ tsp Salt, ¼ tsp Black Pepper, 2 Tbsp Stone Ground Mustard, 1 tbsp Butter and 1 tsp Olive Oil, into a paste. 

3. Massage paste into pork, cover and set aside.

1. In a large bowl combine all ingredients for Balsamic Figs and Fall Vegetables

2. Toss gently so that figs and vegetables are coated evenly. 

3. Place on non-stick sheet tray in a single layer and place in oven 

4. Cook for 10 minutes.

5. After 10 minutes, remove from oven and place marinated pork chops on top of vegetables. 

6. Cook for an additional 15-20 minutes, until pork reaches an internal temperature of a minimum of 145 Degrees Fahrenheit.

7. Serve atop Creamy Pumpkin Rice.

8. Garnish with fresh Thyme, Shredded Parmesan and any remaining juices left in the pan.

NEXT LEVEL TIP:

Be sure to let the pork rest on the sheet tray for about 5 minute. This will help all the juices of all the ingredients collect. When ready to serve, scoop the ingredients off the tray so that way you can drizzle all that flavor over the finished dish!

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