Glazed Pork Chops with Squash & Hemp Heart Salad (Gluten-Free, Dairy-Free, Soy-Free)

1. Prepare the Pork Chops: Preheat the oven to 375°F (190°C). In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard (if using), salt, and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Season the pork chops with salt and pepper. Sear the pork chops in the hot skillet for 3-4 minutes per side until browned. Brush the glaze over the pork chops and transfer the skillet to the oven. Roast for about 10-12 minutes or until the pork reaches an internal temperature of 145°F (63°C). Remove from the oven and let it rest for a few minutes.

2. Make the Squash & Hemp Heart Salad: Toss the cubed butternut squash with olive oil, cinnamon, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, or until soft and slightly caramelized. While the squash roasts, prepare the salad dressing by whisking together apple cider vinegar, olive oil, honey (or maple syrup), and lemon juice in a small bowl. In a large salad bowl, combine the mixed greens, hemp hearts, pomegranate seeds (if using), and sliced almonds. Once the squash is roasted, add it to the salad and toss everything together with the dressing.

3. Serve: Plate the glazed pork chops with a generous serving of the squash and hemp heart salad on the side. Garnish the pork chops with fresh herbs (rosemary or thyme) for an extra burst of flavor.