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Bake & Roast

Baked Pork Chops with Kale and Butternut Squash Mash
Ingredients
1 (2-lb.) butternut squash, peeled, seeded, and cut into 1/2" pieces
3/4 cup water
1 Tbsp. olive oil
Salt and pepper
1 (2.5-oz.) packet Hannaford Seasoned Coating Mix for Pork
3 Tbsp. grated Parmesan cheese
2 Tbsp. minced fresh sage
4 boneless center-cut pork chops
1 Tbsp. Hannaford Tomato Paste
2 garlic cloves, sliced thin
1 1/2 bunches lacinato kale, stemmed and torn into 1" pieces
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Baked Pork Chops with Kale and Butternut Squash Mash

Baked Pork Chops with Kale and Butternut Squash Mash

Baked Pork Chops with Kale and Butternut Squash Mash
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:50 minutes
directions
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
 
 
 
 
 
 
 
 
 
 
 
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