Roasted Pork Chops and Butternut Squash With Kale
Ingredients
- 1 small butternut squash (about 2 pounds)—peeled, seeded, and cut into 1 1⁄2-inch pieces
- ¼ cup fresh sage leaves
- 2 tablespoons plus 1 teaspoon olive oil
- Kosher salt and black pepper
- 4 bone-in pork chops (each 1 inch thick; about 2 pounds total)
- 2 garlic cloves, thinly sliced
- 1 large bunch kale, thick ribs removed and leaves roughly chopped (about 14 cups)
Instructions
Roasted Pork Chops and Butternut Squash With Kale serves 4 original recipe by Real Simple.
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