Pork Chops & Butternut Squash, Escarole, & Walnuts Recipe – Sunset Magazine

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