Pork Chops with Autumn Saute

I love eating dishes that are quintessential to the season, and there's nothing that feels more autumnal than pork, butternut squash, kale and red onions. While the roasting of the squash does take a little extra time, it's worth it especially with the final drizzle of sweet and tangy balsamic glaze.

Inspired by Simply Recipes

• 2 pork chops
• Salt and pepper
• 1 small butternut squash, peeled, de-seeded and diced
• 2 T olive oil, divided
• 2 T balsamic vinegar, divided
• 1 red onion, sliced
• 1 bunch of kale, de-stemmed and chopped
• 2 cloves of garlic, sliced

Preheat oven to 400*. Mix diced butternut squash with 1 T olive oil and 1 T vinegar. Spread onto a baking sheet and sprinkle with salt and pepper. Bake until squash is soft, about 30 minutes, tossing occasionally. 

While the squash is roasting, in a large nonstick pan saute the red onion in 1 T olive oil until soft and beginning to caramelize. Add chopped kale, garlic, and the 1 T balsamic vinegar and toss until the kale is wilted (but not overly cooked). Turn off heat until squash is done.

When squash is cooked, add to the kale onion mixture and toss through.

Heat cast iron pan on medium high with 1 T olive oil. Salt and pepper both sides of the pork and pan fry until cooked through, about 3 minutes each side.

Divide the saute between 2 places and place sliced pork on top. Leftover saute is great for brunch - re-heat with some chopped bacon and add a fried egg on top!