2 tablespoons brown sugar
1 teaspoons chopped parsley
4 pork chops
1 butternut squash, peeled, sliced
3 tablespoons oil
1/4 teaspoon nutmeg
3/4 cup chicken broth
Juice of 1/2 lemon
Heat oven to 425 degrees.
Combine 1/2 cup water, salt, 1 tablespoon brown sugar and 1/2 teaspoon parsley in a pan over heat, stirring, until sugar and salt dissolve. Pour mixture into a bowl, add 5 cups cold water. Submerge pork chops in brine, refrigerate 10 minutes.
Toss 1/4 teaspoon parsley, squash, 2 tablespoons oil, nutmeg and salt. Spread on a baking sheet, roast until tender 30 minutes.
Heat remaining oil in a skillet. Drain pork, pat dry. Add to skillet, cook until done. Divide among 4 plates. Add broth and remaining brown sugar to skillet, simmer until reduced by half. Remove from heat, add lemon juice, 1/4 teaspoon parsley and salt. Drizzle pork with sauce.
Serve with squash.
Makes 4 servings.
Cooking with Brown Sugar: 51 Recipes