INGREDIENTS
4
Pork chops
1
bag Butternut squash
1
bunch Escarole
2 tbsp
Sage, fresh
5
Shallots
1/4 cup
Chicken broth, reduced-sodium
1 tbsp
Brown sugar, packed light
3/4 tsp
Kosher salt
3/4 tsp
Pepper
2 tbsp
Apple cider vinegar
1 tbsp
Olive oil, extra-virgin
1/4 cup
Walnuts