Roasted Pork Chops and Butternut Squash With Kale

Roasted Pork Chops and Butternut Squash With Kale
Sang An
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Serves 4


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


  1. Heat oven to 400° F. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. 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, ¼ cup water, and ¼ teaspoon salt. 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.


Vanessa Seder
January 2011

Nutritional Information

  • Per Serving
  • Calories 477
  • Fat 19 g
  • Sat Fat 4.6 g
  • Cholesterol 92 mg
  • Sodium 775 mg
  • Protein 43 g
  • Carbohydrate 40 g
  • Sugar 3 g
  • Fiber 9 g
  • Iron 6 mg
  • Calcium 425 mg
What does this mean? See Nutrition 101.

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