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

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. 

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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 (a few grates) fresh nutmeg
5 tbsp olive oil
4 large French-cut bone-in pork loin chops

1. Preheat oven to 425°F.

 

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

 

3. 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. 

 

4. 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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