Add the zest and juice (1-2 tablespoons) of half the clementines to a medium sized bowl. Whisk in honey, vinegar, chopped rosemary (can substitute tarragon or thyme), 1/4 teaspoon salt and 1/8 teaspoon pepper. Peel remaining clementines and place wedges in a sealable container in the refrigerator for later use.
Place pork chops in a sealable bag. Pour honey mixture over the pork and marinate for at least 2 hours (can be left overnight).
Peel potatoes and boil in a large stock pot until fork tender; drain. Add butter and milk to potatoes; mash and set aside, covered.
Preheat broiler. Remove pork from bag and place onto baking sheet. Pour marinade into a small pan and set aside.
Season pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place pork 3 inches from the heat and broil for 4 minutes or until browning occurs. Flip pork over and place remaining clementine wedges on the pan. Broil again for 5 minutes or until meat is no longer pink and internal temperature is 145°F.
Heat marinade over medium and bring to a boil. Reduce heat & simmer uncovered for 6-8 minutes or until marinade is reduced by half.
Meanwhile, spray a skillet with cooking spray and heat over medium. Slice onion. Peel and cut squash into cubes. Add to hot skillet and sauté for 6-7 minutes, stirring occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and cover until ready to serve.
Drizzle pork with sauce and serve with broiled clementines, mashed potatoes and sautéed veggies.