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Roasted Pork Chop and Butternut Squash w/ Kale

Pork chops are a favorite in our society. Some prefer pork over beef. We have compiled a nice, healthy, and quick recipe that you can create in less than 1 hour. Hands on time is just 30 mins.

Ingredients


  • 1 small butternut squash (about 2 pounds)—peeled, seeded, and cut into 1.5 inch pieces
  • 1/4 cup fresh sage leaves
  • 2 tablespoons plus 1 teaspoon olive oil
  • 4 bone-in pork chops (each 1 inch thick; about 2 pounds total)
  • 2 garlic cloves, thinly sliced
  • 1 large bunch kale, thick ribs removed and leaves roughly chopped (about 14 cups)

Instructions


  1. Heat oven to 400° F. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil. Roast, tossing once, until tender, 30 to 35 minutes.
  2. When the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 3 to 5 minutes per side.
  3. Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.
  4. Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, and ¼ cup water. Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet, until the kale is tender, 5 to 7 minutes. Serve with the pork and squash.