Sage Butter Pork Chops with Roasted Butternut Squash and Broccolini

This dish brings together tender pork chops, sweet roasted butternut squash and charred broccolini for a balanced and beautiful plate. The star is a simple sage butter sauce that adds earthy depth to every bite.

Roasting the broccolini gives it crispy edges and a nutty flavor, while the squash caramelizes with honey. It’s a complete meal that feels special enough for company but easy enough for a weeknight.

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Ingredients

2 unit Pork ChopsView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 sprig SageView ingredient guideLike ingredientDislike ingredient

1 bunch Baby BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Mince or grate the garlic. Chop the sage leaves. Trim and discard the bottom inch of the broccolini. Cut any large pieces of butternut squash into ½-inch cubes.
2. Place the broccolini on one side of a baking sheet and drizzle with ½ tablespoon olive oil. Season with salt and pepper. On the other half, drizzle the butternut squash with ½ tablespoon olive oil and the honey. Toss with half the chopped sage and season with salt and pepper. Roast for 15-20 minutes, until golden brown, tossing halfway through.
3. While the vegetables roast, heat ½ tablespoon olive 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 per side, until golden brown. Transfer the chops to the baking sheet with the vegetables and roast for another 5-6 minutes, until just barely pink in the center.
4. While the pork finishes cooking, wipe the pan clean and heat 2 tablespoons butter over medium-low heat, swirling 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.
5. Remove the baking sheet from the oven and let the pork rest for 5 minutes.
6. Serve the pork chops on a bed of roasted squash with broccolini on the side. Drizzle each chop with the sage butter sauce and enjoy.

Recipe Tips

FAQ

Can I use regular broccoli instead of broccolini?

Yes, regular broccoli works well. Cut it into florets and roast as directed.

How do I know when the pork chops are done?

The pork is done when it reaches an internal temperature of 145°F and is just barely pink in the center. Let it rest for 5 minutes before serving.

Can I make this dairy-free?

Yes, substitute the butter with a dairy-free margarine or oil. The flavor will change slightly but still be delicious.