Pork chops, Roasted Sweet Potatoes and Summer Squash

There's nothing better than a meal full of fall flavors. The last of the fresh summer squash, the first of the sweet potatoes, all paired with a quick pan fried pork chop, a drizzle of balsamic glaze and a handful of crispy fried sage. Sound complicated? It's not. Sound fancy? Oh, it is!

Pork Chops, Roasted Sweet Potatoes and Summer Squash

• Sweet potatoes
  • 2 sweet potatoes, sliced into thick rounds (about 1/2 inch thick)
  • 1/4 c olive oil
  • Salt and pepper
• Summer squash
  • 2 summer squash, cut in half lengthwise and again into 1.5 inch pieces
  • 2 T olive oil
  • 2 cloves garlic, sliced
  • Salt and pepper
• Pork Chops
  • 2 pork chops
  • 1/4 cup dijon mustard
  • 1/2 cup of flour, seasoned with salt and pepper
  • 2 T butter
  • 2 cloves garlic, chopped
  • 1 T thyme, chopped
• Sage
  • 0-12 sage leaves
  • 2 T olive oil
    • Balsamic glaze

Preheat the oven to 450*. Toss the sweet potato rounds with olive oil, salt and pepper. Roast for 30 minutes, flipping once halfway through.

Heat the olive oil and garlic in a pan on medium. Add the summer squash, salt and pepper and saute slowly until cooked al dente.

When the squash and potatoes are almost done, cook the pork. Place seasoned flour on a flat plate. Heat butter in a pan until sizzling. Spread mustard on both sides of each pork chop, then coat in flour. Place in hot butter and sear on both sides until cooked through, about 3 minutes each side. Remove from from pan.

Add the olive oil for the sage into the same hot pan as the pork was in. Wait until oil is shimmering, then add the sage leaves. Cook about 30 seconds each side and move to a plate with a paper towel.

Put potatoes, squash and pork on 2 plates. Drizzle with balsamic glaze and top with crispy sage.