Roast pork chops and delicata squash with pear-date chutney

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roast pork chops and delicata squash with pear-date chutney

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Roast pork chops and delicata squash with pear-date chutney

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 520 Calories/Serving

25–40 Minutes

The mild taste of pork makes it a natural partner for fruit chutney in this flavor-packed sheet pan meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic delicata squash (about ¾ pound total)
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 organic d’Anjou or other pear
  • 1 organic red onion
  • 1-inch piece organic fresh ginger
  • 1½ ounces pitted dates
  • 1 teaspoon Urfa chile flakes (optional)
  • Sunbasket chutney base (apple cider vinegar - maple syrup - whole grain Dijon mustard)
  • 4 or 5 sprigs organic fresh cilantro
  • 4 or 5 sprigs organic fresh flat-leaf parsley

Nutrition per serving

Calories 520, Total Fat 22g (28% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 270mg (12% DV), Total Carb. 60g (22% DV), Fiber 8g (29% DV), Total Sugars 35g (Incl. 9g Added Sugars, 18% DV), Protein 27g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the squash

Heat the oven to 400°F.
  • Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ½-inch-thick half-moons.
On one end of a sheet pan [on 1 sheet pan], toss the squash with 1 to 2 tablespoons oil; season with salt and pepper and spread in an even layer.


Prep the pork

  • Pat the pork dry with a paper towel.
On the other end of the sheet pan [on a 2nd sheet pan], rub the pork all over with 1 teaspoon [2 tsp] oil and season with salt and pepper.


Roast the squash and pork

Roast, stirring the squash and turning the pork halfway through, until the squash is tender and lightly browned and the pork is browned but still faintly pink within, 18 to 20 minutes.
While the squash and pork roast, prepare the chutney.


Make the chutney

  • Core and cut the pear into ½-inch pieces.
  • Peel and thinly slice enough onion to measure ⅓ cup [⅔ cup].
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp]. 
  • Thinly slice the dates, checking for any pits.

In a small sauce pot over medium heat, warm 1 tablespoon [2 TBL] butter or oil until hot but not smoking. Add the pear and onion, season with salt, and cook, stirring occasionally, until the pear starts to soften, 5 to 7 minutes. Stir in the ginger and as much Urfa chile as you like and cook until fragrant, 1 to 2 minutes. Add the dates, chutney base, and ¼ cup [½ cup] water and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until thickened, 8 to 10 minutes. 

While the chutney cooks, prepare the remaining ingredients.


Prep the garnishes; finish the chutney

  • Coarsely chop the cilantro; set aside 1 tablespoon [2 TBL] for garnish.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Remove the chutney from the heat, stir in all but 1 tablespoon [2 TBL] cilantro, and season to taste with salt and pepper.


Transfer the squash and pork to individual plates. Top the pork with the chutney, garnish with the parsley and remaining cilantro, and serve.
Kids Can!
  • Scoop out the delicata squash seeds.
  • Measure the shallots, ginger, and cilantro.
  • Strip the parsley leaves.
  • Garnish with the cilantro.