3tbspCoconut Sugarcan sub regular sugar for non-Paleo
2tbspFresh Basilchopped
Instructions:
Put a baking sheet in the oven and preheat to 450 degrees F. Toss the squash with 1 tablespoon olive oil, half of the salt, and half of the pepper and spread in a single layer on the hot baking sheet. Roast until the squash is tender and browned on the bottom, about 20 minutes.
Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the pork with salt, pepper, and half of the thyme.
Add 2 pork chops at a time to the skillet and cook, turning once, until browned and just cooked through, about 3 minutes. Remove to a plate and cover to keep warm. Add 1 more tablespoon oil to the skillet and repeat with the remaining pork.
Add the remaining 1 tablespoon oil, the celery, red onion, and salt to the skillet. Cook, stirring, until crisp-tender, about 3 minutes. Add the garlic, capers and remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden about 3 minutes. Add the squash, vinegar, sugar and 1/4 cup water and cook until the liquid is almost absorbed 1 to 2 minutes. Season with salt and pepper and stir in the basil. Divide the pork and vegetables among plates.