Pork Chops with Butternut Squash, Escarole, and Walnuts

Name: Pork Chops with Butternut Squash, Escarole, and Walnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 340 grams bag peeled, cubed butternut squash; 340 grams bunch escarole (about; 2 Tbsps roughly chopped fresh sage; 1 teaspoons kosher salt, divided; 1 Tbsp packed light brown sugar; 59 milliliters reduced-sodium chicken broth, divided; 1 Tbsp extra-virgin olive oil; 1 teaspoons pepper, divided; 4 boned pork chops (sometimes called pork cutlets; about 1 1/4 lbs. total); 5 shallots, peeled and cut in half; 59 milliliters roughly chopped walnuts

You can never have too many main course recipes, so give Pork Chops with Butternut Squash, Escarole, and Walnuts a try. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 381 calories, 33g of protein, and 18g of fat per serving. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 45 minutes. If you have shallots, olive oil, sage, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Heat oil in a large ovenproof frying pan over medium-high heat. Rub pork chops with 1/2 tsp. salt and 1/2 tsp. pepper and cook until golden brown on one side, about 3 minutes. While pork cooks, core and roughly chop escarole.

Ingredients you will need

Pork Chops

Escarole

Pepper

Pork

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Transfer pork to a plate.

Ingredients you will need

Pork

Add 2 tbsp. broth, the vinegar, brown sugar, and remaining 1/4 tsp. each salt and pepper to pan and simmer 1 minute.

Ingredients you will need

Salt And Pepper

Brown Sugar

Vinegar

Broth

Equipment you will use

Frying Pan

Add shallots, squash, sage, and escarole to pan. Cook until escarole has wilted, about 5 minutes, mixing occasionally with tongs.

Ingredients you will need

Escarole

Shallot

Squash

Sage

Equipment you will use

Tongs

Frying Pan

Put frying pan in oven and bake, uncovered, until squash is just tender, about 20 minutes.

Ingredients you will need

Squash

Equipment you will use

Frying Pan

Oven

Remove from oven and fit pork, browned side up, between vegetables.

Ingredients you will need

Vegetable

Pork

Equipment you will use

Oven

Drizzle remaining broth over mixture and sprinkle walnuts on top. Return to oven and bake, uncovered, until vegetables begin to turn golden and pork is cooked through, 5 to 10 minutes.

Ingredients you will need

Vegetable

Walnuts

Broth

Pork

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Tongs

Ingredients

Servings:

2Tbsps

apple cider vinegar 340grams

bag peeled, cubed butternut squash 340grams

bunch escarole (about 2Tbsps

roughly chopped fresh sage 1teaspoons

kosher salt, divided 1Tbsp

packed light brown sugar 59milliliters

reduced-sodium chicken broth, divided 1Tbsp

extra-virgin olive oil 1teaspoons

pepper, divided 4

boned pork chops (sometimes called pork cutlets; about 1 1/4 lbs. total)5

shallots, peeled and cut in half 59milliliters

roughly chopped walnuts

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.