Pork Chops

Pork Chops and Roasted Squash

• 4 ea. Pork chops, ½ inch to an 1 inch thick
• 3 cloves garlic, smashed
• 4 Sprigs Sage
• 4 Tbsp. butter
• 1¼ cup Shallots, sliced
• ½ cup Butternut squash, blanched
• ½ cup Acorn Squash, blanched
• 1 Tbsp. Garlic minced
• ¼ cup Almonds, chopped
• ¼ cup Parsley, chopped
• ¼ cup Chives, chopped
• Olive Oil
• Salt and Pepper

1. Take pork chops and season on both sides with salt and pepper. In a large non-stick skillet, heat to medium high heat. Drizzle in olive oil, and place chops inside, doing in batches if pan is too small. Cook on one side for 3-4 minutes, then flip. When flipped, add garlic, sage and butter to the pan. Begin to baste chops with butter for 3-4 minutes. Adjust cooking time depending on thickness. Cook to medium-medium well.

2. In a large hot non-stick pan, add a drizzle of olive oil and shallots. Cook for one minute then add both squashes. Season with salt and pepper. Cook for another 2 minutes and add garlic. Cook for 2-3 more minutes, only moving the pan a little bit so they caramelize. Once caramelized, turn off heat and add almonds and herbs. Adjust seasoning and serve with chops.