Pork Chops, Pears & Butternut Squash Recipe

Ingredients

• 2 Bosc pears, quartered and seeded
• 2 cups ¼-inch-thick slices butternut squash (8 oz.)
• 1 medium red onion, sliced
• 2 Tbsp. olive oil
• Salt and black pepper
• ⅓ cup honey
• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. minced fresh sage
• 1 tsp. vanilla bean paste or pure vanilla extract
• 4 bone-in pork rib chops, frenched (about 2 lb., each ½-inch thick), seasoned with salt and black pepper
• Crumbled goat or blue cheese
• Fresh sage sprigs