Roasted Pork Chops and Butternut Squash With Kale

Sang An

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Serves 4| Hands-On Time: 30m | Total Time: 55m

Ingredients

1 small butternut squash (about 2 pounds)—peeled, seeded, and cut into 1 1⁄2-inch pieces
1/4 cup fresh sage leaves
2 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
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)

Directions

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.
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.
Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.
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.

By Vanessa Seder, January 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 477

Fat 19g
Sat Fat 4.6g
Cholesterol 92mg
Sodium 775mg
Protein 43g
Carbohydrate 40g
Sugar 3g
Fiber 9g
Iron 6mg
Calcium 425mg

What does this mean? See Nutrition 101.

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Quick Tip

When peeling butternut squash, remove enough skin and flesh so that you get all the way down to the bright orange interior. Otherwise the squash may be a little tough once roasted.