Pork Chops with Fall Sausage Greens and Squash

It's fall and that means squash. Lot's of squash. I used to only cook with butternut squash but now I'm trying any different squashes I can get my hands on. Squash overload. I'm buying squash at the grocery store, at the farmer's market, from a random NJ organic farmer who sets up a table around the corner from my apartment, even when buying apples from an apple farm I am still grabbing some squash!

For this I used acorn squash but use any kind you like. And if you want to switch up the greens you could use anything you like better. So grab yourself some greens and let's whip this up!

Here's how to make the perfect pork chop.

1. Let your chops come to room tempature for about an hour or so. Season with salt, pepper and a little garlic powder.

2. Get your skillet nice and hot. Add oil (I used about a tbs of coconut oil). Sear the chops for about 3 minutes on each side.

3. Place in a 350 or 375 degree oven for about 10 minutes depending on the thickness of your chops.

4. Take the chops out and place on a plate for a few minutes. Waiting for about 5-10 minutes will allow the juices to redistribute in the meat and keep it nice and juicy for each and every bite.

Fall Squash

There are so many ways to make squash. This recipe is a bit hearty but man 'o man is it good! Eat it alone or alongside the pork chops and I promise you'll be happy.

Shopping List:

1 acorn squash - roasted and diced

1 bunch swiss chard - chopped

1 package hot italian sausage

1 onion - sliced

2 cloves of garlic - minced

4 tbs fesh sage - chopped

1 tsp nutmeg

1 tbs coconut oil or EVOO

1. Half the acorn squash and scoop out the seeds cleaning out the center. Slice about 2 inches thick. Place on a sheet tray. Drizzle with oil and S&P. Roast in a 375 degree oven for 20 minutes or until tender.

2. In a dutch oven or skillet sautee the onion until soft. Add the garlic and cook for a couple of minutes.

3. Add the sausage and break up as it cooks. Cook until browned through.

4. Add the greens, sage, nutmeg, and S&P. Sautee with the other ingredients for about 10 minutes until tender.

5. Dice the squash once tender, add to the pot and toss together.

Now it's time to enjoy. Pour yourself a nice glass of red and cozy up with this hearty meal.