How to Prepare Delicious Roasted Pork Chops and Butternut Squash with Kale

Roasted Pork Chops and Butternut Squash with Kale. Who says comfort food can't be healthy? Here, we paired pork chops with roasted butternut squash, kale, and fresh sage. Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil.

Roasted Pork Chops and Butternut Squash with Kale Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Here, we paired pork chops with roasted butternut squash, kale, and fresh sage. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. You can have Roasted Pork Chops and Butternut Squash with Kale using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Roasted Pork Chops and Butternut Squash with Kale

  1. It’s of Entree.
  2. Prepare 1 small of butternut squash (about 2lbs) – peeled, seeded, and cut into 1 1/2 in pieces.
  3. It’s 1/4 cup of fresh sage leaves.
  4. Prepare 2 1/3 tbsp of olive oil.
  5. You need 1 of kosher salt and black pepper.
  6. It’s 4 of bone-in pork chops (1in thick; about 2lbs).
  7. Prepare of Side.
  8. Prepare 2 clove of garlic, thinly sliced.
  9. Prepare 1 bunch of kale, thick ribs removed and leaves roughy cut (about 14 cups).

Roasted pork chops and butternut squash with kale from. recipe. Learn how to cook great Roasted pork chops and butternut squash with kale from. . Crecipe.com deliver fine selection of quality Roasted pork chops and butternut squash with kale from. recipes equipped with ratings, reviews and mixing tips. In a medium mixing bowl, combine the dressing and pork chops; toss to coat the pork.

Roasted Pork Chops and Butternut Squash with Kale step by step

  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..

Evenly spread the frozen Brussel sprouts, butternut squash, and Chopped Potatoes on the baking sheet. Place the honey mustard coated pork on top and season to taste with salt & pepper. Top with pork chops and roasted squash mixture; pour any pan juices over the top. Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Add the kale, ¼ cup water, and ¼ teaspoon salt.