Prepare the Pork Chops: Season the pork chops generously with salt and black pepper on both sides. Mix the olive oil, minced garlic, rosemary, thyme, and parsley in a small bowl. Rub the herb mixture all over the pork chops. Let them marinate for at least 15 minutes.
Prepare the Vegetables: Preheat your oven to 200°C. Place the butternut squash halves, cut side up, on a baking sheet. Spread some butter on each squash half and sprinkle with salt, black pepper, and pumpkin seeds. Add the halved garlic head, chopped leek, and radishes around the squash on the baking sheet. Drizzle everything with olive oil.
Roast the Vegetables: Roast the vegetables in the preheated oven for about 25-30 minutes, or until the squash is tender and the vegetables are caramelised.
Grill the Pork Chops: Heat a [cast-iron/non-stick] grill pan over medium-high heat. Grill the pork chops on each side for 5-7 minutes until they reach an internal temperature of 63°C (145°F). Let the pork chops rest for a few minutes after grilling.
Serve: Serve the grilled pork chops with the roasted vegetables. Garnish with additional fresh herbs if desired. For a twist, serve the pork chops with creamy mashed potatoes or a fresh green salad.
Enjoy these flavorful and elegant Herby French-Style Pork Chops, perfect for any occasion!
