1

Preheat your oven to 425 degrees Fahrenheit.

2

In a small dish or bowl, mix together the melted butter, 2 tablespoons extra virgin olive oil, the juice of 1/2 the lemon and 4 minced garlic cloves. Season the pork chops with salt on both sides, and then marinate in the dish of melted butter and olive oil.

3

Line a large baking sheet with parchment paper. Place the sliced squash on the pan and drizzle with 1 tablespoon of extra virgin olive oil, and season with salt and pepper. Spread out on baking sheet with cut side down. Roast for 20 minutes, flipping halfway.

4

At 20 minutes, remove the squash from the oven, flip the squash and add the pork chops and fennel to the baking sheet. Roast for another 20 minutes, flipping the pork and fennel halfway through.

5

Let the pork chops rest for a few moments before serving. Serve with fennel fronds and lemon wedges.

6

Substitutions: Substitute the acorn squash for another variety or for any type of potato. Substitute the fennel for brussels sprouts or broccoli, if you don’t like fennel. Substitute the pork chops for beans, and the butter for more olive oil for a plant-based option. Add chili flakes to the lemon garlic butter marinade for a kick of heat.