Sage and Brown Butter Pork Chops

Prep: Wash and dry all produce. Mince or grate the garlic. Finely chop 1 tbsp sage leaves (double for 4 people.) Cut the broccolini in half.

Roast the veggies: Toss the broccolini with a drizzle of oil on one side of a baking sheet. Toss the butternut squash with a drizzle of oil and honey on the other side of the baking sheet. Sprinkle half the sage over the squash. Season both with salt and pepper. Roast in the centre of the oven, stirring halfway through baking, until veggies are golden-brown, 18-20 min.

Cook the pork chops: Meanwhile, pat the pork chops dry with paper towels, then season with salt and pepper. Heat a large pan over medium heat. Sear the pork chops until golden-brown and cooked through, 4-7 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Set the pork aside on a plate.

Make the sage-brown butter sauce: Add the butter to the pan and melt, swirling the pan occasionally. When butter becomes foamy, stir often until it smells nutty and turns dark brown, 2-4 min. (TIP: Keep your eye on the butter so it doesn't burn!) Remove from the heat and stir in the garlic and remaining sage until fragrant, 30 sec.