Lemongrass Vietnamese Pork Chops with Spicy Maple-Ginger Roasted Acorn Squash, Leek, Beets + Thyme

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Welcome to the quintessential fall meal. Roasted squash, beautiful beets, rich and savory pork chops, fresh rain outside, snow up high, boots and sweaters and fires and hot tea. This time of year is so special. We visited the farmers market in Nevada City yesterday and found the market full of goodies, including peppers, tomatoes, eggplants, tons of strawberries. It was so lovely, sunny and warm, and then on the way back home the temperature dropped 30 degrees and snow fell. We cleaned up the garden today too, dug up many pounds of potatoes, hung herbs to dry, gave the turkeys and chickens tomatoes and lettuce the frost ruined. It feels good to bundle up and enjoy the act of roasting falls best vegetables.

Lemongrass Vietnamese Pork Chops with Spicy Maple-Ginger Roasted Acorn Squash, Leek, Beets + Thyme

2 pork chops (or more)

Marinade:
2 cloves garlic
1/2 small white onion or shallot
3 tbsp brown sugar
1 tbsp tamari
1 tbsp fish sauce
2 inches lemongrass stalk, cut into small pieces
1 tbsp sesame oil
1 1/2 tbsp olive oil
1 tbsp pomegranate jelly

Process all ingredients together in a food processor until sauce reaches a smooth texture. Coat the pork chops on both sides and allow to marinate for at least an hour in the fridge.

Roasted Vegetables
1 acorn squash, sliced vertical with seeds removed
1 chioga beet, cut in half, then sliced
1 red beet, cut in half, then sliced
1/2 leek, cut in half, sliced
1/2 lb green beans
1/2 white onion/shallot sliced
3 tbsp butter
1 tbsp olive oil
2 tbsp maple syrup
1 tsp cayenne pepper
1 tsp salt
2 inches ginger, peeled and chopped
1 handful fresh thyme
Arugula for serving
Seeds from 1/2 pomegranate for serving

Heat oven to 425.
In a small saucepan, combine butter, olive oil, maple syrup, cayenne, salt, and ginger and mix on medium heat just until the butter is melted. Pour the mix over the acorn squash, or dip the squash in the mix, then spread on a baking sheet and roast for 35-45 minute, flipping once or twice until browned.
Place the beets, green beans, onion, and leeks on a baking sheet, drizzle with olive oil, salt and pepper and place in the oven after the squash have been roasting for about 20 minutes.
During the last 8 or so minutes of browning, add half of the fresh thyme to the beet vegetable mix, and roast until everything is fragrant and caramelized.

Cook the pork chops during the last 10 minutes of vegetable roasting. Heat a skillet to high. Add 1 tbsp of butter, then add the pork chops. Cook and blacken on each side for about three minutes. When both sides are done, add the remaining marinade and reduce it with the pork chops for another 5-8 minutes.

Serve the acorn squash, roasted vegetables, and pork chops on a bed of arugula, drizzle everything with the reduced marinade, sprinkle on pomegranate seeds and add the remaining fresh thyme.