-
1
Preheat the oven to 425 degrees F. Combine 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar and 4 sage leaves in a small saucepan over medium-high heat, stirring, until the sugar and salt dissolve.
-
2
Pour the mixture into a large bowl and add 5 cups cold water.
-
3
Submerge the pork chops in the brine and refrigerate 10 minutes.
-
4
Chop 3 sage leaves; set aside.
-
5
Toss the remaining 5 sage leaves with the squash, 2 tablespoons olive oil, the nutmeg and 1/2 teaspoon salt.
-
6
Spread on a baking sheet and roast until tender, 25 to 30 minutes.
-
7
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
-
8
Drain the pork and pat dry.
-
9
Add to the skillet and cook until a meat thermometer inserted sideways into the center registers 140 degrees F, 5 to 7 minutes per side.
-
10
Divide among 4 plates.
-
11
Add the chicken broth and the remaining 1 tablespoon brown sugar to the skillet; simmer, stirring, until reduced by half, about 3 minutes.
-
12
Remove from the heat and add the lemon juice, the reserved chopped sage, and salt to taste.
-
13
Drizzle the pork with the sauce and serve with the squash.
-
14
Per serving: Calories 612; Fat 38 g (Saturated 11 g); Cholesterol 145 mg; Sodium 425 mg; Carbohydrate 24 g; Fiber 3 g; Protein 45 g
-
15
Photograph by Antonis Achilleos
