Grilled Pork with Butternut Squash

Instructions

1. 1

   Combine 3 tablespoons of olive oil with minced garlic, fresh rosemary, and thyme in a bowl. Rub this mixture evenly over both sides of the pork chops and season with salt and pepper. Let marinate for at least 15 minutes at room temperature.

   Tip: For deeper flavor, marinate the pork for up to 4 hours in the refrigerator.

2. 2

   Preheat your grill to medium-high heat (around 400°F). Lightly brush the butternut squash planks with the remaining 2 tablespoons of olive oil and season with a pinch of salt and pepper.

   Tip: Pat the squash dry before brushing with oil to prevent steaming and encourage caramelization.

3. 3

   Place the butternut squash directly on the grill grates. Cook for 4-5 minutes per side until golden-brown grill marks appear and the flesh is tender. Transfer to a serving platter and set aside.

   Tip: If your squash is very thick, you can parboil it for 5 minutes before grilling to ensure even cooking.

4. 4

   Grill the pork chops for 6-7 minutes on the first side without moving them, allowing a nice crust to form. Flip and cook for another 5-6 minutes until the internal temperature reaches 145°F. Transfer to a plate and let rest for 5 minutes.

   Tip: Use a meat thermometer to ensure perfectly cooked pork without overcooking.

5. 5

   While the pork rests, whisk together balsamic vinegar and honey in a small bowl. Heat a small skillet over medium heat and sauté the sage leaves in just a touch of olive oil for 30 seconds until crispy. Remove and set aside.

   Tip: Crispy sage adds a subtle earthy flavor that complements both the pork and squash beautifully.

6. 6

   Arrange the grilled butternut squash on serving plates, top with a pork chop, and drizzle the balsamic-honey glaze over everything. Garnish with crispy sage leaves and a squeeze of fresh lemon juice.

   Tip: Serve immediately while the pork and squash are still warm for the best texture and flavor.