Roasted Pork Chops and Butternut Squash with Kale
Roasted Pork Chops and Butternut Squash with Kale

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, roasted pork chops and butternut squash with kale. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasted Pork Chops and Butternut Squash with Kale is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Roasted Pork Chops and Butternut Squash with Kale is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook roasted pork chops and butternut squash with kale using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Pork Chops and Butternut Squash with Kale:
  1. Prepare Entree
  2. Get 1 small butternut squash (about 2lbs) - peeled, seeded, and cut into 1 1/2 in pieces
  3. Make ready 1/4 cup fresh sage leaves
  4. Get 2 1/3 tbsp olive oil
  5. Take 1 kosher salt and black pepper
  6. Make ready 4 bone-in pork chops (1in thick; about 2lbs)
  7. Take Side
  8. Take 2 clove garlic, thinly sliced
  9. Prepare 1 bunch kale, thick ribs removed and leaves roughy cut (about 14 cups)
Instructions to make Roasted Pork Chops and Butternut Squash with Kale:
  1. Heat the oven to 400Ā°
  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.

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