Pork Chops With Squash And Sage Recipes

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops and squash in pan. Sprinkle squash and both sides of pork chops with seasoned salt, sage and garlic powder; rub with fingers to distribute evenly.
• In small bowl, mix maple syrup and butter. Brush about half of mixture over pork and squash. Cover pan with foil.
• Bake 40 minutes. Turn pork chops over. Brush pork and squash with maple mixture. Bake uncovered 10 to 15 minutes longer or until pork is no longer pink and squash is tender.

Steps:

• Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
• Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
• Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
• Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

Steps:

• Preheat the oven to 425 degrees F.
• Prepare the brine: Place 5 cups of cold water in a large bowl.
• Next heat 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar, and 4 of the sage leaves in a small saucepan; cook over medium high heat, stirring to dissolve the sugar and salt. Add salt mixture to the bowl of cold water.
• Place the pork chops in the brine for at least 10 minutes. Chop 3 of the sage leaves and set aside.
• Now toss together (either in a large bowl or directly on your baking sheet) the squash, 2 tablespoons olive oil, and remaining 5 sage leaves. Season with nutmeg and about 1/2 teaspoon of salt. Roast until tender about 20 to 25 minutes (at 425 degrees F).
• Drain the pork chops and pat them dry with paper toweling. In a large skillet, heat the remaining 1 tablespoon of oil over medium high heat. Cook pork chops to an internal temperature of 140 degrees, about 5 to 7 minutes per side (you can insert your meat thermometer in the side for a true reading).
• To the skillet, add the chicken broth and remaining 1 tablespoon brown sugar, simmer, stirring, until reduced by half. This takes about 3 minutes. Remove from heat and squeeze in the lemon juice, add the reserved chopped sage, and any salt to taste.
• To serve: Place a pork chop on each of 4 plates. Drizzle with the pan sauce. Serve squash on the side.

Steps:

• Heat oven to 425°F. Spray 15x10-inch baking pan with sides with nonstick cooking spray. In large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoned salt; mix well. Brush some of mixture over both sides of pork chops. Place pork chops in corners of sprayed pan.
• Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
• Bake at 425°F. for 35 to 40 minutes or until pork chops are no longer pink in center and squash is tender, turning chops and stirring vegetables once.