Pan Seared Pork Chops

Ingredients:
1 small butternut squash
3 tbsp canola oil
4 cloves garlic, minced
2 tbsp chopped fresh thyme
1/2 tsp each salt and fresh ground pepper
2 apples, cored and sliced
4 lean pork loin chops
2 tbsp Dijon mustard
1/4 tsp fresh ground pepper

Directions:
Cut butternut squash in half and remove seeds. Peel and chop squash.
Toss squash with half of the oil and half each of the garlic and thyme. Spread in single layer on parchment paper-lined baking sheet
and roast in 400 F. oven for 15 minutes.
Add apple slices and roast for 5 minutes.
Meanwhile, in small bowl, combine mustard
and remaining garlic and thyme. Spread evenly on pork chops.
In large nonstick skillet, heat remaining oil over medium high heat
and brown pork chops on both sides.
Add to baking sheet and roast for 10 minutes
or until hint of pink remains in pork and squash and apples are tender.