|(Catherine Smart for The Boston Globe)|
Serves 4, with leftovers
|2||quarts cold water|
|1/2||cup kosher salt|
|4||boneless center cut pork chops (each 2 inches thick)|
1. In a large bowl combine water, salt, and sugar.
2. Add the pork; set aside for 30 minutes.
|4||halves peeled, seeded butternut squash, cut into 2-inch pieces|
|2||large onions, thickly sliced|
|3||baking apples (such as Cortland, Mutsu, Northern Spy, or Baldwin), cored and cut into wedges|
|4||tablespoons olive oil|
|2||tablespoons chopped fresh sage|
|1/4||teaspoon freshly grated nutmeg|
|Salt and pepper, to taste|
1. Set oven at 400 degrees.
2. On a large rimmed baking sheet, combine squash, onion, apples, 2 tablespoons olive oil, sage, nutmeg, salt, and pepper. Toss well. Roast for 30 to 45 minutes, stirring occasionally, or until vegetables are soft and caramelized.
3. Meanwhile, remove pork from brine and pat it dry. Heat the remaining 2 tablespoons olive oil in a large skillet with an ovenproof handle. Brown the chops, 3 minutes on a side, or until golden. Transfer skillet to oven and cook the chops for 8 minutes or until a meat thermometer registers 150 degrees. Let them rest in a warm place for 10 minutes. Serve with the squash mixture (set aside 3 cups for the soup).