Heat a large skillet over medium heat with the olive oil.
Mix spices together and season both sides of the pork chops.
Place pork in the heated skillet and allow to brown on the first side, 4-5 minutes before flipping. Cook the second side 4-5 minutes more. Internal temp should be 145.
Allow pork to rest 5 minutes.
Butternut Squash
Add all of the ingredients to a skillet over medium heat.
Allow the squash to brown, not turning often.
Cook until tender.
Set aside.
Dairy Free Risotto
Add chicken stock to one pot and heat until it just begins to boil.
Add rice, butter, sage, and wine to another pot and cook for several minutes.
One ladle at a time add the chicken stock, allowing it to absorb before adding the next.
Cook until the rice is tender and the liquid is absorbed, stirring constantly.
Once the rice is tender add the cream and cheese. Stir to combine.
Turn off the heat and cover. Allow to sit for 5 minutes.
To plate make a bed of risotto. Top with butternut squash and a pork chop.