Seared Pork Chop over Roasted Squash and Kale Salad
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Ingredients & Equipment
What we send
- 4 ouncesdinosaur kale
- 1/8 ounceparsley
- 8 ouncesbutternut squash
- 1 slicesourdough bread
- 2boneless pork chops
- 1 clovegarlic
- 1 tablespoonapple cider vinegar
- 1 ouncegoat cheese
- 2 ouncesshredded Brussels sprouts
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
Preheat oven to 450°F. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Roughly chop parsley leaves and stems. Cut butternut squash cubes to ½-inch pieces, if needed. Tear sourdough bread into ½-inch pieces.
Roast butternut squash
On a baking sheet, toss squash with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper. Arrange in a single layer and roast until lightly browned and tender, 15-18 minutes. Meanwhile, heat 1 teaspoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add sourdough and toast, stirring frequently, until golden brown, 2-3 minutes. Season with ⅛ teaspoon salt and pepper. Transfer to a plate. Reserve pan, off heat, for the next step.
Sear pork chops
Pat pork chops dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Return pan from croutons to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add pork chops and sear until browned and cooked through, 3-5 minutes per side. Transfer to cutting board to rest.
Make garlic-parsley paste
While pork chop cooks, mince garlic and, still on cutting board, sprinkle over half of parsley and ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic and parsley are broken down and a paste forms. Place garlic-parsley paste in a large bowl (big enough for the salad).
Add apple cider vinegar, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to bowl with garlic-parsley paste. Whisk to fully combine. Add Brussels sprouts, kale, roasted squash, sourdough croutons, and remaining parsley; toss to coat.
Plate seared pork chop
Divide roasted squash and kale salad between serving plates. Cut seared pork chops into ¼-inch slices. Place on top of salad. Crumble goat cheese over top and season with pepper as desired. Enjoy!