Smothered Pork Chops with Roasted Brussels Sprouts and Delicata Squash

Pan-Seared Pork Chops

A hard sear builds the browned fond for the gravy. Finishing the chops gently and resting before slicing keeps the lean meat juicy.

Ingredients

• 4 boneless pork loin chops, 1¼ inches thick, about 8 ounces each
• 1¼ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1½ tbsp ghee

Instructions

1. Season the pork with salt and pepper and refrigerate uncovered for at least 30 minutes, or up to overnight. Pat the surfaces dry before cooking.
2. Heat the oven to 425°F. Heat a large ovenproof skillet over medium-high heat, add the ghee, and sear the chops for 2–3 minutes per side until deeply golden. Work in batches if necessary to avoid crowding.
3. Briefly hold any fatty edges against the pan with tongs to brown them. Transfer the skillet to the oven and cook for approximately 5–10 minutes, checking early with an instant-read thermometer, until the centers reach 145°F.
4. Transfer the chops to a warm plate and rest for 5–8 minutes. Reserve the skillet, browned fond, and resting juices for the gravy.

Notes

• Cooking time depends strongly on thickness; temperature, rather than color, determines doneness.
• If the skillet cannot comfortably hold four chops, finish them on a small baking sheet and retain the searing skillet for the gravy.

Onion-Scallion Gravy

Soft onions and pork fond give a light stock gravy depth without cream. Scallions, parsley, and a little vinegar keep the rich coating from tasting heavy.

Ingredients

• 1 tbsp ghee or reserved pork pan fat
• 1 medium yellow onion, finely diced
• 4 scallions, thinly sliced, whites and greens separated
• 2 cloves garlic, minced
• 1 tbsp cassava flour
• 1½ cups gluten-free low-sodium chicken stock
• 1 tsp apple cider vinegar, plus more to taste
• 2 tbsp chopped flat-leaf parsley
• to taste kosher salt and freshly ground black pepper

Instructions

1. After removing the pork, leave about 1 tablespoon of fat in the skillet, adding ghee if needed. Set over medium heat and add the onion with a small pinch of salt. Cook for 8–10 minutes, stirring and scraping the fond, until softened and golden. Add a splash of stock if the fond threatens to burn.
2. Add the scallion whites and garlic and cook for 1 minute. Sprinkle in the cassava flour and stir for 45 seconds.
3. Gradually whisk in the stock, scraping up the remaining browned bits. Simmer for 4–6 minutes until glossy and thick enough to lightly coat a spoon.
4. Stir in the pork resting juices, scallion greens, parsley, and vinegar. Taste and adjust the salt and pepper.
5. Return the whole chops to the gravy just long enough to warm, or slice them after resting and spoon the hot gravy over them.

Notes

• For gravy that becomes too thick, whisk in stock a tablespoon at a time. If too thin, simmer uncovered before adding the herbs.
• If any pan deposits are black rather than brown, discard those bits so they do not make the gravy bitter.

Roasted Brussels Sprouts

Roasting cut-side down gives the sprouts browned faces while keeping their centers tender. A restrained splash of vinegar balances both the cabbage sweetness and the pork gravy.

Ingredients

• 1½ lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper
• 1 tsp apple cider vinegar

Instructions

1. Heat the oven to 425°F. Dry the sprouts well, then toss with olive oil, salt, and pepper.
2. Arrange cut-side down on a rimmed baking sheet with space between the pieces. Roast for 22–30 minutes, rotating the sheet as needed, until the cut faces are deep brown and a knife enters the cores easily.
3. Toss with the vinegar just before serving and adjust the salt.

Notes

• Quarter unusually large sprouts so they finish with the smaller halves. Remove loose leaves early if they brown before the sprouts are tender.

Roasted Delicata Squash

Delicata's edible skin holds the crescents together while the flesh becomes creamy. A hot oven concentrates its natural sweetness without added sweetener.

Ingredients

• 2 medium delicata squash, about 2 pounds total
• 1½ tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Scrub the squash, trim the ends, halve lengthwise, and scoop out the seeds. Cut crosswise into ½-inch-thick crescents, leaving the skin on.
2. Toss with olive oil, salt, and pepper. Spread in a single layer on a separate rimmed baking sheet.
3. Roast for 25–30 minutes, turning after about 15 minutes, until browned on both sides and tender throughout.

Notes

• Use a second sheet rather than piling up the squash; crowded pieces steam instead of caramelizing.

Overall Timing / Workflow

Both vegetables share one oven temperature, while the pork skillet becomes the gravy pan. The vegetables can finish first and wait briefly while the sauce comes together.

Instructions

1. 0:00 — Season the pork and heat the oven to 425°F. Prepare the squash and Brussels sprouts, then chop the gravy ingredients.
2. 0:15 — Put both vegetable trays in the oven on separate racks. Rotate their positions halfway through roasting.
3. 0:30 — Begin searing the pork. Turn the squash and check the sprouts, removing either vegetable when browned and tender.
4. 0:36 — Finish the pork in the oven. Keep finished vegetables loosely covered in a warm spot.
5. 0:42–0:46 — Once the pork reaches 145°F, set it aside to rest and make the gravy in its skillet.
6. 0:58–1:05 — Finish the gravy with the resting juices and herbs. Briefly rewarm the vegetables in the oven if needed, slice the pork, and serve.

Notes

• The timeline is approximate; use the pork's internal temperature and the vegetables' tenderness as the final guides.

Plating

Keeping the roasted vegetables beside the pork rather than beneath the gravy preserves their browned surfaces.

Instructions

1. Slice the rested chops across the grain into thick strips and arrange on the lower half of each warm plate.
2. Spoon the onion-scallion gravy generously over the pork, leaving some browned edges visible.
3. Place the delicata crescents and Brussels sprouts in separate clusters alongside the pork. Serve immediately.

Leftover Path

Gentle reheating in gravy protects the pork from drying out, while reheating the vegetables separately restores some of their roasted texture.

Instructions

1. Refrigerate the pork and gravy together and the vegetables separately in covered containers within 2 hours. Use within 3–4 days.
2. Reheat the pork and gravy in a covered skillet over low heat with a splash of water or stock, until the pork reaches 165°F. Avoid a hard boil.
3. Reheat the vegetables on a baking sheet at 400°F for 8–12 minutes, until hot.
4. For a different meal, chop the pork and vegetables into a warm hash and spoon the reheated gravy over the top.