| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 2 tablespoons packed light brown sugar
- 12 fresh sage leaves
- 4 bone-in pork loin (T-bone) chops (3/4 to 1 inch thick)
- 1 medium butternut squash, peeled, halved lengthwise and sliced crosswise
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup low-sodium chicken broth
- Juice of 1/2 lemon
Instructions
- 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. Pour the mixture into a large bowl and add 5 cups cold water. Submerge the pork chops in the brine and refrigerate 10 minutes.
- Chop 3 sage leaves; set aside. Toss the remaining 5 sage leaves with the squash, 2 tablespoons olive oil, the nutmeg and 1/2 teaspoon salt. Spread on a baking sheet and roast until tender, 25 to 30 minutes.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Drain the pork and pat dry. 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. Divide among 4 plates.
- Add the chicken broth and the remaining 1 tablespoon brown sugar to the skillet; simmer, stirring, until reduced by half, about 3 minutes. Remove from the heat and add the lemon juice, the reserved chopped sage, and salt to taste. Drizzle the pork with the sauce and serve with the squash.
Nutrition Facts
| Calories | 612 calorie |
| Total Fat | 38 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 145 milligrams |
| Sodium | 425 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 3 grams |
| Protein | 45 grams |
Reviews
This recipe was surprisingly awesome. The sauce seems like an afterthought until you taste it – the sour kick suddenly makes the squash better than average.
I made this last night and it was excellent – the pork, squash and sauce went together perfectly. I’m not always a big fan of pork chops, but I absolutely loved this dish.
I got a huge squash and roasted some diced pieces in another pan to use later this week for the ramen recipe in the same issue!
These 5 stars are just for the pork. The brine left these chops deliciously moist and flavorful. I can’t rave about these enough, they were just so good! I will definitely be making this again but with a different side dish because the squash was just ok. Big thumbs up on the pork chops though!