Pork Chops with Butternut Squash, Escarole, and Walnuts

Pork Chops with Butternut Squash, Escarole, and Walnuts
12 Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 boned pork chops (sometimes called pork cutlets; about 1 1/4 lbs. total)
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 bunch escarole (about 12 oz.)
  • 1/4 cup reduced-sodium chicken broth, divided
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon packed light brown sugar
  • 5 shallots, peeled and cut in half
  • 1 bag (12 oz.) peeled, cubed butternut squash
  • 2 tablespoons roughly chopped fresh sage
  • 1/4 cup roughly chopped walnuts
Nutrition
551
28% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

41% 27

Saturated

36% 7

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 6

Carbs

11% 33

Carbs (net)

- 24

Fiber

36% 9

Sugars

- 11

Sugars, added

- 3

Protein

93% 46

Cholesterol

46% 137

Sodium

21% 513

Calcium

20% 203

Magnesium

32% 133

Potassium

32% 1513

Iron

25% 4

Zinc

41% 5

Phosphorus

78% 544

Vitamin A

52% 469

Vitamin C

31% 28

Thiamin (B1)

100% 1

Riboflavin (B2)

35% 0

Niacin (B3)

93% 15

Vitamin B6

151% 2

Folate equivalent (total)

25% 98

Folate (food)

- 98

Folic acid

- 0

Vitamin B12

44% 1

Vitamin D

279% 42

Vitamin E

16% 2

Vitamin K

61% 73

Sugar alcohols

- 0

Water

- 374
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