With the rack in the middle position, preheat the oven to 200 °C (400 °F).
On a baking sheet, combine squash, onion, garlic and oil. Bake for about 10 minutes. Add Brussels sprouts and bake for about 35 minutes or until vegetables are tender and begin to brown.
Meanwhile, in a small saucepan, bring cream, broth and garlic to a boil. Reduce by half. Strain mixture through a sieve, crushing garlic using a spatula. Add herbs. Season with salt and pepper. Keep warm.
In a skillet over medium-high heat, brown chops in butter for 6 to 8 minutes on each side or until desired doneness. Season with salt and pepper. Set aside on a warm plate for about 10 minutes.
Spread vegetables on serving plates. Sprinkle with Parmesan and almonds. Add chops. Drizzle with garlic cream.
A large veal chop can serve two people.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.