Meal #2 for the Dark Days Challenge (hosted by Laura at (Not so) Urban Hennery) is roasted pork chops with pan fried delicata squash and pea tendrils.

I seared the chops in a cast iron skillet, then transferred them to  325-degree oven for about 30 minutes.

Sources:

• pork chops from Rowland Farm via Best Butcher in Newtown
• delicata squash from Deeply Rooted Farms
• pea tendrils from Keed’s Farm in Woodbury via New Morning Natural Foods