Rating: 3.5 stars
150 Ratings
  • 5 star values: 42
  • 4 star values: 42
  • 3 star values: 34
  • 2 star values: 17
  • 1 star values: 15

Who says comfort food can't be healthy? Here, we paired pork chops with roasted butternut squash, kale, and fresh sage.

Vanessa Seder

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Read the full recipe after the video.

Recipe Summary test

hands-on:
30 mins
total:
55 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

477 calories; fat 19g; saturated fat 4.6g; cholesterol 92mg; sodium 775mg; protein 43g; carbohydrates 40g; sugars 3g; fiber 9g; iron 6mg; calcium 425mg.
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