Rachael Ray’s No-Brainer, No-Fail Fall Tray Bake

Yield: 4 servings
Calories: 730
Theme: New

This recipe calls for large and tender French-cut, bone-in pork loin chops and baked vegetables doused in a mustard-maple mixture. It'll quickly become obvious why Rachael Ray calls this dish a no-brainer. 


  • 3/4 cup grainy Dijon mustard
  • 1/4 cup maple syrup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Tamari (gluten-free soy sauce)
  • 1 medium-large delicata squash or acorn squash, halved, seeded. and sliced into 1/2-inch half moons
  • 1 yellow or red onion, halved and peeled, leaving root end attached, 1/2-inch wedges
  • 4 waxy small-medium potatoes, 6 wedges each
  • 2 Braeburn or Honeycrisp apples, quartered and cored, 8 wedges per apple
  • Juice of 1/2 lemon
  • 2 tbsp thyme, stripped
  • 12 leaves sage, thinly sliced
  • salt and pepper
  • 1/8 tsp (a few grates) fresh nutmeg
  • 5 tbsp olive oil
  • 4 large French-cut bone-in pork loin chops


1. Preheat oven to 425°F.


2. In a small mixing bowl, whisk up the mustard, maple, Worcestershire, and Tamari. 


3. On a large rimmed baking sheet, combine the squash, onions, potatoes, and apples. Douse with lemon juice and add the thyme and sage and season with salt, pepper, nutmeg, and 3 tablespoons of olive oil and toss to coat. Pour half of the mustard-maple mixture over the vegetables on the baking sheet. 


4. Place the pork chops in a shallow dish. Season with salt, pepper, the remaining sauce mixture and 2 tablespoons olive oil. Arrange the chops directly over the squash and potato mixture. Roast 45-60 minutes, or until internal temperature on the chops reaches 145°F and the squash is tender. Serve and enjoy!

© 2016 Ray Marks Co. LLC. All rights reserved.


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