Pork with Butternut Squash and Apples

Prep time: 15 minutes | Cook time: 13 minutes | Serves 4

4 boneless pork loin chops, ¾- to 1-inch thick

1 teaspoon kosher salt, divided

2 tablespoons Dijon mustard

2 tablespoons brown sugar

1 pound (454 g) butternut squash, cut into 1-inch cubes

1 large apple, peeled and cut into 12 to 16 wedges

1 medium onion, thinly sliced

½ teaspoon dried thyme

¼ teaspoon freshly ground black pepper

1 tablespoon unsalted butter, melted

½ cup chicken stock

1. Sprinkle the pork chops on both sides with ½ teaspoon of kosher salt. In a small bowl, whisk together the mustard and brown sugar. Baste about half of the mixture on one side of the pork chops. Place the chops, basted-side up, in the baking pan.
2. Place the squash in a large bowl. Add the apple, onion, thyme, remaining kosher salt, pepper, and butter and toss to coat. Arrange the squash-fruit mixture around the chops on the pan. Pour the chicken stock over the mixture, avoiding the chops.
3. Slide the baking pan into Rack Position 2, select Roast, set temperature to 350ºF (180ºC), and set time to 13 minutes.
4. After about 7 minutes, remove from the oven. Gently toss the squash mixture and turn over the chops. Baste the chops with the remaining mustard mixture. Return the pan to the oven and continue cooking.
5. When cooking is complete, the pork chops should register at least 145ºF (63ºC) in the center on a meat thermometer, and the squash and apples should be tender. If necessary, continue cooking for up to 3 minutes more.
6. Remove from the oven. Spoon the squash and apples onto four plates, and place a pork chop on top. Serve immediately.