The recipe originally suggested chicken breasts, but when I went to Kroger, the pork chops were cheaper.
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1 small acorn squash (about 11⁄2 pounds)—halved, seeded, and sliced 1⁄4 inch thick
1 pint cherry tomatoes, halved
4 cloves garlic, sliced
3 tablespoons olive oil
kosher salt and black pepper
4 pork chops
Heat oven to 425° F. On a large rimmed baking sheet, toss the squash, tomatoes, and garlic with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the squash is tender, 20 to 25 minutes.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Pat the meat dry with paper towels before seasoning with salt and pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side. Serve with the squash and tomatoes and sprinkle with the oregano.
