Halve any large butternut squash pieces to roughly match smaller pieces.

Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven, 10 minutes.

While butternut squash roasts, continue recipe.

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Coarsely chop almonds.

Mince cranberries.

Mince chives.

Pat pork chops dry and season both sides with a pinch of salt and pepper.

After 10 minutes, carefully remove baking sheet from oven. Add Brussels sprouts, 1 tsp. olive oil, and 1/4 tsp. salt to baking sheet and toss or gently stir to combine with butternut squash. Baking sheet will be hot! Use a utensil. Spread into a single layer.

Roast again in hot oven until tender, 10-12 minutes.

While vegetables roast, continue recipe.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

Remove from burner and transfer pork chops to a plate. Rest, 3 minutes.

Wipe pan clean and reserve.

Return pan used to cook pork to medium heat. Add 2 Tbsp. water, demi-glace, cranberry sauce, sugar, and cranberries to hot pan. Stir to combine, then bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

Remove from burner and stir in butter until melted and combined.

Plate dish as pictured on front of card, topping pork chop with sauce and chives. Garnish vegetables with almonds. Bon appétit!