Sage Butter Pork Chops

Roughly chop the sage leaves and peel and chop the garlic.

LH: Put your broccoli on a baking tray, drizzle over 1 tbsp of oil, ¼ tsp of salt and a good grind of pepper. If your baking tray is big enough, put your butternut squash pieces on the other side of the baking tray and drizzle over another tbsp of olive oil along with your honey, half the sage and a spinkle of salt and pepper. Pop on the top shelf of the oven to cook for 15-20 mins until golden brown, toss the tray halfway through. Tip: If your tray isn’t big enough for both the broccoli and butternut squash then just use separate trays!

While the vegetables are roasting, season your pork chops with a pinch of salt and a good grind of pepper on both sides. Heat 1 tbsp of oil in a frying pan on a medium heat and when the pan is hot add the chops and cook for 2-3 mins on each side until golden brown. When the vegetables are 5 mins from being cooked, transfer the chops to the baking tray with the vegetables and cook for 5-6 mins until just slightly pink in the centre.

While the pork finishes cooking in the oven, put your pan back on a medium heat (no need to wash!), add your butter to the pan and once it has melted and stops foaming, add the remaining sage and the garlic. Cook for 30 seconds until you can smell the lovely sagey aroma, then remove the pan from the heat and grind in some black pepper.