Pork Chops with Butternut Squash, Escarole, and Walnuts

great family winter dinner! - substituted red cabbage for escarole which worked very well and added nice color to dish. not sure that walnuts added anything but they didn't distract either. husband not huge fan of pork but he loved this!

Very very good. I substituted fresh peeled and cubed sweet potatoes for the squash because I couldn't find the frozen squash here. It was delicious. My husband asked me to make it again. He usually doesn't like pork because it seems dry, but this wasn't. Be sure not to overcook in last stage. Timing for first stage of 20 minutes was perfect. 8 minutes for the final stage makes the pork juicy but done. I made sure the pork touched the bottom of the pan in the final bake. I trimmed all the visible fat from the edge of the pork cutlets.

I don't like chops, but this was great. The second time I made it, I used half the salt. I made it once with escarole and once with kale -- and recommend 2-3 times the amount of greens called for. I also made it once with fresh whole pumpkin out of the garden and once with fresh yams. Next up, I'll make it with Chicken!

The dish had great flavor, but my pork chops dried out a little. Next time I'll try a little thicker cut pork chop.