Pork steak with pumpkin and sage

Ingredients:

• 2 tbsp. l. brown sugar
• 12 fresh sage leaves
• 4 pork steaks, 2-2.5 cm thick, on the bone (T-bone)
• 1 medium butternut squash, peeled, halved lengthwise and sliced ​​crosswise
• 3 tablespoons extra-virgin olive oil
• 1/4 tsp. grated nutmeg
• 3/4 cup lightly salted chicken broth
• Juice of half a lemon

Preparation:

1. Preheat oven to 220°C (425°F). Combine 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar, and 4 sage leaves in a small saucepan. Heat, stirring, over medium-high heat until the sugar and salt dissolve. Pour the mixture into a large bowl and add 5 cups cold water. Place the pork steaks in the brine and refrigerate for 10 minutes.
2. Chop 3 sage leaves and set aside. Combine the remaining 5 sage leaves with the pumpkin, 2 tablespoons olive oil, nutmeg, and 1/2 teaspoon salt. Place on a baking sheet and roast until tender, 25-30 minutes.
3. In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Pat the pork dry with paper towels. Add to the skillet and cook until a meat thermometer inserted into the center of the steak registers 140°F (60°C), 5-7 minutes per side. Divide among 4 plates.
4. Add the chicken broth and the remaining 1 tablespoon of brown sugar to the pan; cook, stirring, until reduced by half, about 3 minutes. Remove from heat and stir in the lemon juice, chopped sage, and salt to taste. Pour the sauce over the pork and serve with the squash.