Sage adds earthy depth to honeyed squash and juicy pro chops in this Instgram-worth dish. Roasting the broccolini helps developed crispy edges and a nutty flavor - try with regular broccoli too!
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Preheat oven to 400 degrees. Mince or grate the garlic. Chop the sage leaves. Trim and discard the bottom inch of the broccolini. Cut any pieces of butternut squash into 1/2-inches pieces.
Place the broccolini on one side of a baking sheet and drizzle with 1/2 tablespoon olive oli. Season with salt and pepper. On the other half, drizzle the butternut sqash with 1/2 tablespoon olive oil and the honey. Toss with half the sage and season with salt and pepper. Place in the oven for 15-20 minutes, until golden brown, tossing halfway through.
While the squash and broccolini roast, heat 1/2 tablespoon oil in a medium pan over medium high heat. Pat the pork chops dry and season with salt and pepper on both sides. Sear the pork chops for 2-3 minutes on each side, until golden brown. Transfer chops to the baking sheet with the broccolini and squash and cook another 5-6 minutes, until just barely pink in the center.
While pork finishes cooking, wipe the pan clean and heat 2 table-spoons butter over medium-low heat, swirling the pan occasionally. Once the butter stops foaming, add the remaining sage and garlic. Cook for 30 seconds, until fragrant. Remove from heat and season with salt and pepper.
Remove baking sheet from oven and allow pork to rest for 5 minutes.
Serve the pork chops on a bed of squash with broccolini to the side. Drizzle each chop with the sage-butter sauce end enjoy!