Food Recipes Roasted Pork Chops and Butternut Squash With Kale 3.5 (150) 4 Reviews Who says comfort food can't be healthy? By Vanessa Seder Vanessa Seder Instagram Website Vanessa Seder is a cookbook author, recipe developer, food stylist, and culinary instructor with nearly two decades of experience in the culinary industry. Vanessa is the author of two award-winning cookbooks, Secret Sauces (Kyle Books, 2017), a modern sauce cookbook, and Eat Cool (Rizzoli Books, 2021), a guidebook and collection of recipes for eating and cooking in hot weather. Eat Cool received the Readable Feast's 2021 Excellence in Aesthetic Achievement Award. Vanessa is a graduate of the Institute of Culinary Education Culinary Arts Program in New York City (2004) and completed her externship at the Good Housekeeping Test Kitchen. Real Simple's Editorial Guidelines Updated on September 1, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 55 mins Yield: 4 serves Jump to Nutrition Facts Jump to recipe Winter squash and sage are the cold-weather counterpart to summer's tomato and basil. Their pairing evokes short days, a roaring fire, and cardigans. In this dish, we roasted butternut squash with fresh sage leaves, and plated them with pork chops and kale for a hearty, healthy dose of comfort. The elements of this dish comingle beautifully during cooking. While the squash and sage are roasting, we seared the chops in a sauté pan, and then finished them in the oven with the squash on the same baking sheet. In the meantime, we sautéed kale in the pan with the pork renderings, incorporating those delicious little brown bits. Ingredients 1 small butternut squash (about 2 pounds) peeled, seeded, and cut into 1 1⁄2-inch pieces ¼ cup fresh sage leaves 2 Tablespoons plus 1 teaspoon olive oil (divided) 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 sage, 1 Tablespoon 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 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 oil (1 Tablespoon). Add garlic and cook, stirring, until fragrant, about 30 seconds. Add 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. Who says comfort food can't be healthy? Here, we paired pork chops with roasted butternut squash, kale, and fresh sage. Get the recipe:Roasted Pork Chops and Butternut Squash With Kale. Sang An Rate it Print Nutrition Facts (per serving) 477 Calories 19g Fat 40g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 477 % Daily Value * Total Fat 19g 24% Saturated Fat 5g 23% Cholesterol 92mg 31% Sodium 775mg 34% Total Carbohydrate 40g 15% Total Sugars 3g Protein 43g Calcium 425mg 33% Iron 6mg 33% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.