Roasted Pork Chops, Acorn Squash, and Endive
2 small Acorn squash, Halved, deseeded
¼ cup fresh sage leaves
2 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
4 bone in pork chops
2 garlic cloves, thinly sliced
8 each Endive, split lengthwise
- Heat oven to 400°F. Place squash on a sheet tray with sage, first part of oil, salt and pepper in the deseeded hole. place the squash. Roast, until tender, 20 to 25 minutes.
- After the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with salt and pepper, and Cook until browned, 3 to 5 minutes per side.
Transfer the pork to the oven to finish cooking, about 3-5 minutes.
- Heat the remaining tablespoon of oil in the skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Lay endive cut side down and cook until caramelized without moving, about 5-6 minutes. Turn over and remove from heat to wilt slightly in the pan.
- Scoop out squash and serve with pork and endive.
I recommend using the Bialetti Aeternum Evolution “Fabio Viviani Signature Series” cookware for this recipe – it’s what I use in my personal kitchen ! Find it on Bed Bath & Beyond’s website here: http://bit.ly/1bUGLhH