Seared Pork Chops

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the prepared squash and broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

While the vegetables roast, core, and medium dice the apple. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves. In a bowl, combine the mustard and maple syrup. Season with salt and pepper. 

While the vegetables continue to roast, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

While the pork rests, add the butter to the pan of reserved fond; heat on medium-high until melted. Add the diced apple; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter) and sliced sage leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the glazed apple. Drizzle the vegetables with the maple mustard. Enjoy!