Combine buttermilk, salt, black pepper, and oregano in a resealable bag or container, and shake or stir until salt is combined.

If making the next day, add the pork to the marinade.

Peel and cube squash and transfer to a resealable bag or container.

Peel and slice apples and add to the bag or container with the squash.

Slice onions and add to the bag or container with the squash and apples.

If frozen, thaw overnight in the fridge.

Place pork in the marinade and let sit in the fridge for at least 20 minutes before cooking.

Prepare the remaining as directed from fresh, above.

Place buttermilk, pepper, oregano, and salt in bag or container, and gently shake or stir to combine, until the salt has dissolved.

Add the pork and cover completely with the marinade. Set aside in the fridge to marinate for at least 20 minutes.

While the pork is marinating, prepare the vegetables:

Peel and dice the butternut squash.

Peel and core the apple, then slice into thin wedges about ¼” thick.

Slice the red onion into thin strips.

Preheat oven to 350*F.

Spread butternut squash, onion, apples on bottom of sheet pan in an even layer.

Drizzle with olive oil, a pinch of salt, and freshly cracked pepper to taste.

Remove the pork from the bag and let any excess marinade drip away, then place pork chops on top of the squash, apples, and onions. Leave at least an inch of space between each chop.

Bake 10-12 minutes or until pork is cooked through and veggies are soft. The time in the oven will vary depending on the thickness of the chops; make sure they’re cooked all the way through or at least to 160*F with a meat thermometer before serving.