Hawaij Pork Chops with Roasted Squash & Broccoli

Serves 4

What you’ll need

• 4 thick-cut boneless pork chops
• 1 medium butternut squash
• 1 large head broccoli, cut into small florets
• 4 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 teaspoons Legacy & Flint Savory Hawaij
• 1 teaspoon Legacy & Flint Hawaij Coffee Spice
• Legacy & Flint Basil Lemon Finishing Salt, to taste

Make it

1. Heat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
2. Cut both ends from the butternut squash. Microwave the whole squash for 3 minutes to soften the skin slightly and make it easier to peel.
3. When cool enough to handle, peel the squash, cut it in half, and remove the seeds. Cut the flesh into approximately ¾-inch cubes.
4. Toss the squash with 2 tablespoons olive oil and season with salt and pepper. Arrange it in a single layer on one prepared baking sheet and roast for 13–15 minutes.
5. Meanwhile, toss the broccoli with 1 tablespoon olive oil and season with salt and pepper. Arrange it on the second prepared baking sheet.
6. At the halfway point, turn the squash and sprinkle it with Hawaij Coffee Spice. Return it to the oven and add the broccoli. Roast both for another 12–15 minutes, until the squash is tender and caramelized and the broccoli has crisp, browned edges.
7. While the vegetables roast, pat the pork chops dry. Rub both sides with the remaining tablespoon of olive oil, Savory Hawaij, salt, and pepper.
8. Heat a cast-iron skillet over medium-high heat. Sear the pork chops on both sides until deeply golden, then transfer the skillet to the 425°F oven.
9. Cook until the pork is just shy of 145°F. Remove the skillet from the oven and let the chops rest for 5–10 minutes, allowing them to finish at 145°F.
10. Sprinkle the roasted broccoli with Basil Lemon Finishing Salt. Slice the rested pork and serve with the squash and broccoli. Add rice pilaf, if desired.