I am not a big pork chop fan, but I love this recipe. I make a cauliflower puree from a steam in the bag garlic cauliflower cooked per instructions pureed in the food processor with some garlic herb cream cheese and a little cream. I tossed a bag of pre prepped sugar snap peas with some olive oil and sliced shallot and seasoned with salt and pepper. Roast at 425 for about 15 minutes. This sauce is so creamy and flavorful. The sage screams fall. https://www.myrecipes.com/recipe/one-pan-whiskey-flavored-pork-chops