Pork Chops with Squash and Sage

Name: Pork Chops with Squash and Sage
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium butternut squash, peeled, halved lengthwise and sliced crosswise; 12 fresh sage leaves; 1 Juice lemon; 4 servings Kosher salt; 2 Tbsps packed light brown sugar; 177 milliliters low-sodium chicken broth; 0 teaspoons freshly grated nutmeg; 3 Tbsps extra-virgin olive oil; 4 bone-in pork loin (T-bone) chops (3/4 to 1 inch thick)

Pork Chops with Squash and Sage might be just the main course you are searching for. One portion of this dish contains about 32g of protein, 20g of fat, and a total of 417 calories. This gluten free, dairy free, and fodmap friendly recipe serves 4. If you have kosher salt, sage leaves, nutmeg, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Brown Sugar

Sage

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Pour the mixture into a large bowl and add 5 cups cold water. Submerge the pork chops in the brine and refrigerate 10 minutes.

Ingredients you will need

Pork Chops

Brine

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Sage

Olive Oil

Nutmeg

Squash

Salt

Spread on a baking sheet and roast until tender, 25 to 30 minutes.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Drain the pork and pat dry.

Ingredients you will need

Pork

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.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Add the chicken broth and the remaining 1 tablespoon brown sugar to the skillet; simmer, stirring, until reduced by half, about 3 minutes.

Ingredients you will need

Chicken Broth

Brown Sugar

Equipment you will use

Frying Pan

Remove from the heat and add the lemon juice, the reserved chopped sage, and salt to taste.

Ingredients you will need

Lemon Juice

Sage

Salt

Drizzle the pork with the sauce and serve with the squash.

Ingredients you will need

Squash

Sauce

Pork

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

1medium

butternut squash, peeled, halved lengthwise and sliced crosswise 12

fresh sage leaves 1

Juice lemon 4servings

Kosher salt 2Tbsps

packed light brown sugar 177milliliters

low-sodium chicken broth 0teaspoons

freshly grated nutmeg 3Tbsps

extra-virgin olive oil 4

bone-in pork loin (T-bone) chops (3/4 to 1 inch thick)

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.

Lapis Luna Chardonnay

Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.