Rachael Ray’s No-Brainer, No-Fail Fall Tray Bake

This recipe calls for large and tender French-cut, bone-in pork loin chops and baked vegetables doused in a mustard-maple mixture. It'll quickly become obvious why Rachael Ray calls this dish a no-brainer. 

3/4 cup Grainy Dijon mustard
1/4 cup Maple syrup
1 tbsp Worcestershire sauce
1 tbsp Tamari (gluten-free soy sauce)
1 Medium-large delicata squash or acorn squash (halved, seeded. and sliced into 1/2-inch half moons)
1 Yellow or red onion (halved and peeled, leaving root end attached, 1/2-inch wedges)
4 Waxy small-medium potatoes (6 wedges each)
2 Braeburn or Honeycrisp apples (quartered and cored, 8 wedges per apple)
Juice of 1/2 lemon
2 tbsp Thyme (stripped)
12 Leaves sage (thinly sliced)
Salt and pepper
1/8 tsp Few grates fresh nutmeg
5 tbsp Olive oil
4 Large French-cut bone-in pork loin chops

Preheat oven to 425°F.

In a small mixing bowl, whisk up the mustard, maple, Worcestershire, and Tamari.

On a large rimmed baking sheet, combine the squash, onions, potatoes, and apples. Douse with lemon juice and add the thyme and sage and season with salt, pepper, nutmeg, and 3 tablespoons of olive oil and toss to coat. Pour half of the mustard-maple mixture over the vegetables on the baking sheet.

Place the pork chops in a shallow dish. Season with salt, pepper, the remaining sauce mixture and 2 tablespoons olive oil. Arrange the chops directly over the squash and potato mixture. Roast 45-60 minutes, or until internal temperature on the chops reaches 145°F and the squash is tender. Serve and enjoy!

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