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
How to Make It
Preheat oven to 450°. 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.
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.
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.
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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!
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.
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!
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