1. Heat oven to 400 degrees. Combine squash and 1/2 cup water in a large nonstick skillet and bring to a simmer over medium-high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, until tender, 10 to 15 minutes. Transfer squash to a bowl and mash until mostly smooth. Stir in 1 teaspoon oil and season with salt and pepper to taste; cover and set aside.

2. Add seasoning packet, cheese, and sage to shaker bag along with two pork chops. Close bag and shake gently until pork chops are evenly coated; transfer to a greased baking sheet and repeat with remaining two pork chops.

3. Coat tops of pork chops with cooking spray and bake until a thermometer inserted into center of pork registers 145 degrees, 20 to 25 minutes.

4. Meanwhile, add remaining 2 teaspoons oil to now-empty skillet and heat over medium until shimmering. Stir in tomato paste and garlic and cook for 1 minute, then whisk in remaining 1/4 cup water. Stir in kale, cover, and cook until just tender, about 5 minutes. Uncover and cook for about 5 more minutes; season with salt and pepper and serve with pork chops and squash.

Source: Hannaford fresh Magazine, January - February 2018