Oven Roasted Pumpkin Spice Pork Chops with Balsamic Figs and Fall Vegetables

Ingredients:

• 1 lbs Pork Chops, Boneless


• 3/4 tsp Pumpkin Pie Spice


• 1 tsp Garlic, minced


• ½ tsp Salt


• ¼ tsp Black Pepper


• 2 Tbsp Stone Ground Mustard


• 1 Tbsp J. Olive Co. Butter Olive Oil


• 1 tsp J. Olive Co. Wild Mushroom & Sage Olive Oil

• ½ cup Butternut Squash, ½ in Cubes


• ½ Red Onion, large dice


• 4 Brussel Sprouts, quartered


• 4 Fresh Figs, quartered


• 4 Mushrooms, quartered


• 2 Tbsp J. Olive Co. Pumpkin Pie Spice Balsamic


• 1 Tbsp J. Olive Co. Wild Mushroom & Sage Olive Oil


• 1 Tbsp Stone Ground Mustard


• 1 Tbsp Garlic, minced


• 1 Tbsp Thyme, freshly picked


• ½ Tsp Salt


• ¼ Tsp Black Pepper

Directions:

1. Preheat Oven to 450 Degrees Fahrenheit.


2. In bowl, that can fit Pork Chops, combine: ¾ tsp Pumpkin Spice, 1 tsp minced Garlic, ½ tsp Salt, ¼ tsp Black Pepper, 2 Tbsp Stone Ground Mustard, 1 tbsp Butter and 1 tsp Olive Oil, into a paste.


3. Massage paste into pork. Cover and set aside.

1. In a large bowl, combine all ingredients.


2. Toss gently so that figs and vegetables are coated evenly.


3. Place on non-stick sheet tray in a single layer and place in oven


4. Cook for 10 minutes.


5. After 10 minutes, remove from oven and place marinated pork chops on top of vegetables.


6. Cook for an additional 15-20 minutes, until pork reaches an internal temperature of a minimum of 145 Degrees Fahrenheit.


7. Garnish with fresh Thyme, Shredded Parmesan and any remaining juices left in the pan.