Pork Chops With Squash And Sage

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Prepare the brine: Place 5 cups of cold water in a large bowl.

3. 3

   Next heat 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar, and 4 of the sage leaves in a small saucepan; cook over medium high heat, stirring to dissolve the sugar and salt. Add salt mixture to the bowl of cold water.

4. 4

   Place the pork chops in the brine for at least 10 minutes. Chop 3 of the sage leaves and set aside.

5. 5

   Now toss together (either in a large bowl or directly on your baking sheet) the squash, 2 tablespoons olive oil, and remaining 5 sage leaves. Season with nutmeg and about 1/2 teaspoon of salt. Roast until tender about 20 to 25 minutes (at 425 degrees F).

6. 6

   Drain the pork chops and pat them dry with paper toweling. In a large skillet, heat the remaining 1 tablespoon of oil over medium high heat. Cook pork chops to an internal temperature of 140 degrees, about 5 to 7 minutes per side (you can insert your meat thermometer in the side for a true reading).

7. 7

   To the skillet, add the chicken broth and remaining 1 tablespoon brown sugar, simmer, stirring, until reduced by half. This takes about 3 minutes. Remove from heat and squeeze in the lemon juice, add the reserved chopped sage, and any salt to taste.

8. 8

   To serve: Place a pork chop on each of 4 plates. Drizzle with the pan sauce. Serve squash on the side.

* Per serving · 4 servings · Values may vary.