Pork Chops With Butternut Squash, Escarole, And Wal

Name: Pork Chops With Butternut Squash, Escarole, And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 4 boned pork chops (sometimes called pork cutlets; about 1 1/4 lbs. total); 3/4 teaspoon kosher salt, divided; 3/4 teaspoon pepper, divided; 1 bunch escarole (about 12 oz.); 1/4 cup reduced-sodium chicken broth, divided; 2 tablespoons apple cider vinegar; 1 tablespoon packed light brown sugar; 5 shallots, peeled and cut in half; 1 bag (12 oz.) peeled, cubed butternut squash; 2 tablespoons roughly chopped fresh sage; 1/4 cup roughly chopped walnuts

Servings: persons

1 tablespoon extra-virgin olive oil
4 boned pork chops (sometimes called pork cutlets; about 1 1/4 lbs. total)
3/4 teaspoon kosher salt, divided
3/4 teaspoon pepper, divided
1 bunch escarole (about 12 oz.)
1/4 cup reduced-sodium chicken broth, divided
2 tablespoons apple cider vinegar
1 tablespoon packed light brown sugar
5 shallots, peeled and cut in half
1 bag (12 oz.) peeled, cubed butternut squash
2 tablespoons roughly chopped fresh sage
1/4 cup roughly chopped walnuts

1
Preheat oven to 450u00b0. 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. Transfer pork to a plate.
2
Add 2 tbsp. broth, the vinegar, brown sugar, and remaining 1/4 tsp. each salt and pepper to pan and simmer 1 minute. Add shallots, squash, sage, and escarole to pan. Cook until escarole has wilted, about 5 minutes, mixing occasionally with tongs.
3
Put frying pan in oven and bake, uncovered, until squash is just tender, about 20 minutes. Remove from oven and fit pork, browned side up, between vegetables. 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.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 4 boned pork chops (sometimes called pork cutlets; about 1 1/4 lbs. total), 3/4 teaspoon kosher salt, divided, 3/4 teaspoon pepper, divided, and more.

Yes, Pork Chops With Butternut Squash, Escarole, And Walnuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chops With Butternut Squash, Escarole, And Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions