Combine beets, acorn squash, apples, and red onions with maple-Dijon and rosemary pork for an unforgettable sheet pan dinner for 4.

Maple-Dijon Pork Chops with Squash and Beets

Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick cooking spray; set aside.

Place beets on one-third of prepared pan. Arrange acorn squash slices in center of pan. Drizzle with oil and sprinkle with salt and pepper. Bake for 20 minutes.

Place butter in a microwave-safe measure. Microwave on HIGH for 20 seconds or until melted. Stir in syrup and mustard. Rub pork chops with rosemary; season with salt and pepper. Place pork chops in pan with beets and squash. Generously brush pork chops and squash with maple syrup mixture. Scatter onion wedges around pork chops.

Bake about 20 minutes or until pork chops are done (145 degrees) and squash and beets are tender. Serve pork topped with apple.