Roasted Pork Chops and Butternut Squash with Kale

Name: Roasted Pork Chops and Butternut Squash with Kale
Total time: 3300 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 small butternut squash (about 2lbs) - peeled, seeded, and cut into 1 1/2 in pieces; 1/4 cup fresh sage leaves; 2 1/3 tbsp olive oil; 1 kosher salt and black pepper; 4 bone-in pork chops (1in thick; about 2lbs); 2 clove garlic, thinly sliced; 1 bunch kale, thick ribs removed and leaves roughy cut (about 14 cups)

mcgowenst @cook_3609949

Phoenix, Arizona

Good dish, but a bit too much salt.

mcgowenst @cook_3609949

Phoenix, Arizona

Good dish, but a bit too much salt.

Saved

Ingredients

55 mins

4 servings

Entree
1 smallbutternut squash (about 2lbs) - peeled, seeded, and cut into 1 1/2 in pieces
1/4 cupfresh sage leaves
2 1/3 tbspolive oil
1kosher salt and black pepper
4bone-in pork chops (1in thick; about 2lbs)
Side
2 clovegarlic, thinly sliced
1 bunchkale, thick ribs removed and leaves roughy cut (about 14 cups)

Saved

Steps

55 mins

1

Heat the oven to 400°
2

On a large, rimmed baking sheet toss the squash with the sage, 1Tbs of oil, 1/2tsp, and 1/4tsp of pepper.
3

Roast, tossing once, until tender, about 30-35min.
4

When the squash has been cooking for 20min, heat 1tsp of the remaining oil in a large skillet over high heat. Sear pork chops seasoned with 1/2tsp of salt and 1/4tsp of pepper for about 3-5min per side.
5

Transfer seared pork chops to the baking sheet with the squash, return to the oven and bake until chops are cooked through, about 6-8min.
6

Meanwhile, return the skillet to medium heat, adding the remaining Tbsp of oil.
7

Add the garlic and cook, stirring, until fragrant, about 30 seconds.
8

Add the kale, 1/4 cup water, and 1/4tsp salt. Cook, tossing the kale and scraping up any brown bits on the bottom until the kale is tender, about 5-7min.