Print Options:

Pork Chops with Butternut Squash, Escarole, and Walnuts

Serves 4

Total Time
45 mins

Pork Chops with Butternut Squash, Escarole, and Walnuts

Photo: Alex Farnum; Styling: Karen Shinto
 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
Step 1

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.

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 373Calories from Fat 43
% Daily Value *
Total Fat 18g28%

Saturated Fat 4.2g22%
Cholesterol 80mg27%
Sodium 456mg19%
Total Carbohydrate 20g7%

Dietary Fiber 4.9g20%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.