Roasted Pork Chops and Butternut Squash with Kale

Heat the oven to 400

On a large, rimmed baking sheet toss the squash with the sage, 1Tbs of oil, 1/2tsp, and 1/4tsp of pepper.

Roast, tossing once, until tender, about 30-35min.

When the squash has been cooking for 20min, heat 1tsp of the remaining oil in a large skillet over high heat. Sear pork chops seasoned with 1/2tsp of salt and 1/4tsp of pepper for about 3-5min per side.

Transfer seared pork chops to the baking sheet with the squash, return to the oven and bake until chops are cooked through, about 6-8min.

Meanwhile, return the skillet to medium heat, adding the remaining Tbsp of oil.

Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Add the kale, 1/4 cup water, and 1/4tsp salt. Cook, tossing the kale and scraping up any brown bits on the bottom until the kale is tender, about 5-7min.