Pork Chops with Butternut Squash, Escarole and Walnuts

Another recipe from Sunset magazine that I we really enjoyed.  I made a few changes that I've included below.  You could easily add one or two more pork chops to the pan to serve more.


1 Tbsp olive oil
2 pork chops (boneless or boned)
3/4 tsp salt, divided
3/4 tsp pepper, divided
1 bunch escarole; washed, rinsed, and coarsely chopped or torn
1/4 cup chicken broth
2 Tbsp apple cider vinegar (used red wine vinegar)
1 Tbsp packed brown sugar
5 shallots, peeled and cut in half
1 small butternut squash, peeled and cut into 1/2-1 inch cubes (about 3 cups)
1 Tbsp fresh sage, chopped
1/4 cup walnuts, roughly chopped (I forgot them and it was still good)


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.  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 3 minutes, mixing occasionally with tongs.

Put frying pan in oven and bake, uncovered, until squash is just tender, about 10 minutes.  Remove from oven and fit pork, browned side up, between vegetables.  Drizzle remaining brother over mixture and sprinkle with walnuts.  Return to oven and bake, uncovered, until vegetables begin to turn golden and pork is cooked through, 5 to 10 minutes.