Careme

Ingredients

• Bone-In Pork Loin Chop 2 chops $5.99
• Organic Delicata Squash 1 squash $1.99
• Organic Gala Apples 1 large apple $2.49
• Sweet Onion 1 small $1.43
• Organic Rosemary, 0.75 OZ 1 teaspoon chopped $2.99
• Organic Garlic, 3 CT 1 clove $2.89
• Lemon 1/2 lemon $0.89
• Pantry: olive oil, butter, kosher salt, black pepper as needed pantry

Instructions

1. Heat the oven to 425°F. Halve 1 Organic Delicata Squash ($1.99), scoop out the seeds, and slice into 1/2-inch half-moons. Thinly slice 1 small Sweet Onion ($1.43). Core and slice 1 large Organic Gala Apple ($2.49). Mince 1 clove Organic Garlic from the 3-count pack ($2.89). Finely chop 1 teaspoon Organic Rosemary ($2.99 pack).
2. Toss the delicata squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a sheet pan. Roast for 22 to 25 minutes, flipping once, until browned and tender.
3. While the squash roasts, pat dry 2 Bone-In Pork Loin Chops ($5.99) and season both sides with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until nicely browned and just cooked through, then transfer to a plate to rest.
5. Reduce the heat to medium. Add the sliced onion to the skillet and cook 3 minutes. Add the sliced apple, minced garlic, chopped rosemary, and 1 tablespoon butter. Cook 3 to 4 minutes until the apple softens slightly.
6. Add 1 tablespoon water and a squeeze of juice from 1/2 Lemon ($0.89 each), scraping up any browned bits. Return the pork chops briefly to the skillet to coat in the apple-onion mixture.
7. Serve the pork chops with the apple-onion pan sauce and the roasted delicata squash on the side.
8. If serving wine, reach for Pinot Noir or Chenin Blanc.