Pumpkin Glazed Pork Chops with Roasted Brussels Sprouts for Mommy and Daddy

So last week I discovered pumpkin butter when I was at Trader Joe's, and just HAD to try it. It is my new obsession, it is absolutely delicious, and it's not bad for you either. After trying it on toast and waffles last week, I decided to step it up and come up with a recipe using it in a real meal.  If you do not eat pork, you can use chicken instead and follow the same recipe. This whole meal takes approx 5 minutes to prepare, and then your part is done. Put it in the oven and roast for 40 minutes!

Here's what you'll need: (Serves 2)
3 lean boneless pork chops
3 tblsp pumpkin butter
1 tsp dried sage
salt
pepper

Preheat oven to 350F. Mix 3 tblsp pumpkin butter with 1 teaspoon sage and 1/4 tsp ground pepper in a small bowl. Season pork chops with salt and pepper. Spoon 1 tblsp pumpkin mixture over each pork chop and spread it until the top is covered. Place in a baking dish/lasagna pan, and put in the oven. Roast for 40-45 minutes. I cooked ours for 45 minutes and felt like the pork was a little tough, but it could've just been my oven. Make sure the temp of the pork is 160F. Serve and enjoy

Roasted Brussels Sprouts:
12-15 brussels sprouts halved (or 1 bag if you buy them prepackaged)
1 tblsp italian seasoning
salt
pepper
1 tblsp grated parmesan cheese
1 tsp garlic powder
olive oil spray

Spray a medium sized baking pan with olive oil and place the halved brussels sprouts around it. Season with salt, pepper, italian seasoning, garlic and cheese. Spray with olive oil and place in same oven as pork. Roast for 40 minutes and enjoy!