Past Recipes
Seared Pork Chop

Seared Pork Chop over Roasted Squash and Kale Salad

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Recipe Details


This recipe by Chef Giuseppe is like fall weather—fresh, crisp, and cool. It's a celebration of the season's produce, featuring nutty squash, earthy Brussels sprouts, and hearty dinosaur kale. The produce is tossed in a tangy apple cider vinaigrette with a handful of toasted sourdough croutons. We’re topping the salad with a quickly seared pork chop and some crumbles of fresh goat cheese.


  • < 600 Calories

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 530
  • Protein 38g
  • Total Carb 31g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dinosaur kale
    4 ounces
    dinosaur kale
  • parsley
    1/8 ounce
  • butternut squash
    8 ounces
    butternut squash
  • sourdough bread
    1 slice
    sourdough bread
  • boneless pork chops
    boneless pork chops
  • garlic
    1 clove
  • apple cider vinegar
    1 tablespoon
    apple cider vinegar
  • goat cheese
    1 ounce
    goat cheese
  • shredded Brussels sprouts
    2 ounces
    shredded Brussels sprouts

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Roast butternut squash

    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.

  3. Sear pork chops

    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.

  4. Make garlic-parsley paste

    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).

  5. Make salad

    Make 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.

  6. Plate seared pork chop

    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!

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