Preheat oven to 425 degrees

Carefully cut acorn squash in half from pole to pole. Use a spoon to scoop out strings and seeds. Cut halves into 1⁄2” slices. Coarsely chop walnuts. Pat pork chops dry, and season both sides with salt and pepper.

Place squash slices on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with salt. Toss to combine and spread into a single layer. Sprinkle squash with Parmesan and roast until tender and lightly browned, 20-25 minutes.

Place a small non-stick pan over medium heat. Add sugar and 2 Tbsp. water to hot pan and stir to dissolve. Add walnuts and stir constantly until water has evaporated and walnuts are shiny and sticky, 2-3 minutes. Transfer to a plate or cutting board and cool 5 minutes. When walnuts are cool enough to handle, break into small pieces.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and pork chops to hot pan. Cook until well- browned and chops reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove from pan and rest 5 minutes before serving.

In a mixing bowl, stir softened butter, candied walnuts, and parsley until well- combined.