Oven Baked Fall Vegetables
2 large Sweet Potatoes, peeled
1 small Acorn Squash
1 tablespoon Olive Oil
½ teaspoon Sea Salt
1 teaspoon ground Cinnamon
2 tablespoons Honey
1 large sprig of fresh rosemary
Cover a large baking sheet or pan with foil. Preheat the oven to 425°F
Cut the sweet potatoes into wedges, and place them in a large bowl. Cut the bottom and tops of the acorn squash, then cut it in half. Remove the seeds with a spoon Cit the acorn squash into wedges, and add to the bowl.
Pour olive oil and salt onto the potatoes and acorn squash and mix well Add in the honey and cinnamon, and mix again.
Spread the rosemary leaves over the foil on the baking pan.
Spread the mixture onto the prepared baking sheet, place in the oven and bake for about 45 minutes, stirring halfway during roasting. Bake until the potatoes and squash are tender. Serve with pork chops.
Chrispy Baked Pork Chops
2 center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
1 cup cornflake crumbs
1 tablespoon dried onion flakes
1 teaspoon garlic powder
½ teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
½ teaspoon salt
¼ cup unbleached all-purpose flour
1 tablespoon Dijon mustard
Olive oil cooking spray
Place crumbs, onion, garlic, salt, and pepper in a shallow dish. Mix well.
Place the flour in a shallow dish. In another shallow dish, whisk egg and mustard until combined.
Spray a wire rack with nonstick cooking spray and place it on a rimmed baking sheet.
Dredge 1 pork chop in flour; shake off excess. Coat with egg mixture; let excess drip off. Coat all sides of the chop with crumb mixture, pressing gently so that the crumbs adhere to the chop. Transfer breaded chop to a wire rack. Repeat with the remaining chop.
After the vegetables have baked for 15 minutes, place the pork chops in the over,
Bake until an instant-read thermometer inserted into the center of the chops registers 155 degrees, about 30 minutes. Let rest on the rack for 5 minutes before serving.