Pork Chops With Butternut Squash, Escarole, And Walnuts

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I make this, and I'm in love
Jessica Basom   •  17 Mar   •  Report
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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

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