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Roasted Pork Chops and Butternut Squash with Kale
Roasted Pork Chops and Butternut Squash with Kale

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Another thing you will want to make sure of is that your eating enough of is your vegetables as this will also be able to have a good effect on your health. Along with possessing many different vitamins and minerals, you will also find that some vegetables in addition have potassium. You will notice that one of the veggies we are talking about is broccoli, which is loaded with potassium. Spinach is additionally something that you may want to start eating more of as it has a lot more vitamins and minerals compared to other vegetables.

If you decide that your overall health is important to you, you should take these suggestions to heart. Also if you eliminate all the processed foods that you really should not be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to roasted pork chops and butternut squash with kale recipe. You can have roasted pork chops and butternut squash with kale using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Roasted Pork Chops and Butternut Squash with Kale:
  1. Get Entree
  2. Prepare 1 small butternut squash (about 2lbs) - peeled, seeded, and cut into 1 1/2 in pieces
  3. Take 1/4 cup fresh sage leaves
  4. Use 2 1/3 tbsp olive oil
  5. Provide 1 kosher salt and black pepper
  6. Take 4 bone-in pork chops (1in thick; about 2lbs)
  7. Use Side
  8. Get 2 clove garlic, thinly sliced
  9. Prepare 1 bunch kale, thick ribs removed and leaves roughy cut (about 14 cups)
Instructions to make Roasted Pork Chops and Butternut Squash with Kale:
  1. Heat the oven to 400°
  2. On a large, rimmed baking sheet toss the squash with the sage, 1Tbs of oil, 1/2tsp, and 1/4tsp of pepper.
  3. Roast, tossing once, until tender, about 30-35min.
  4. When the squash has been cooking for 20min, heat 1tsp of the remaining oil in a large skillet over high heat. Sear pork chops seasoned with 1/2tsp of salt and 1/4tsp of pepper for about 3-5min per side.
  5. Transfer seared pork chops to the baking sheet with the squash, return to the oven and bake until chops are cooked through, about 6-8min.
  6. Meanwhile, return the skillet to medium heat, adding the remaining Tbsp of oil.
  7. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  8. Add the kale, 1/4 cup water, and 1/4tsp salt. Cook, tossing the kale and scraping up any brown bits on the bottom until the kale is tender, about 5-7min.

In this recipe, kale will be cooked till tender, the cabbage-like, sturdy leaves will stand up well against roasted butternut squash as well as meaty pork chops. To prep squash… Peel the squash with a vegetable peeler. Cut off ends and then slice the squash in half. My family and friends LOVE this recipe. A package of pork chops that were on sale.

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