Pork Chops with Squash and Sage

• 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

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

kosher salt, brown sugar, sage, t, butternut squash, extravirgin olive oil, freshly grated nutmeg, chicken broth, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-squash-and-sage.html (may not work)