French-Inspired Cider–Dijon Pork Chops with Roasted Butternut Squash & Quick Sautéed Collards
A weeknight French bistro vibe without the fuss: tender pork chops with a glossy cider-pan sauce, plus sweet roasted butternut squash and quick-wilted collards. Cozy, bright, and very January-in-Washington.
Back to full listIngredients
- Kroger® Bone-In Pork Loin Center Cut Chop 2 chops (about 12–16 oz total) $6.29/lb
- Organic Butternut Squash 1 small (about 1–1.25 lb), peeled and 3/4-inch diced $1.99/lb
- Organic Collard Greens 8 oz, stems removed, thinly sliced $2.99 (16 oz)
- Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $2.19/lb
- Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $6.99/lb (or $2.79/3 ct)
- Apple cider (or apple juice) 3/4 cup
- Dijon mustard 1 1/2 tsp
- Chicken stock or water 1/4 cup
- Butter 1 tbsp
- Olive oil 2 tbsp, divided
- Apple cider vinegar (or lemon juice) 1 tsp
- Salt and black pepper to taste
- Optional: fresh thyme or rosemary 1/2 tsp, chopped (or a pinch dried)
Instructions
- Prep: Heat oven to 425°F. Pat pork chops dry; season both sides with salt and pepper. Peel/dice squash; slice onion; mince garlic; slice collards.
- Roast the squash: Toss squash with 1 tbsp olive oil, salt, pepper (and thyme/rosemary if using). Spread on a sheet pan and roast until browned and tender, 20–25 minutes, tossing once halfway.
- Sear the chops: Heat a skillet over medium-high with 1 tsp oil. Sear chops until deeply browned, 3–4 minutes per side (work in one batch). Transfer to a plate; tent loosely with foil.
- Make the cider-mustard pan sauce: Reduce heat to medium. Add sliced onion to the same skillet with a splash of oil if needed; cook until softened and lightly golden, 4–6 minutes. Add garlic; cook 30 seconds. Pour in cider and scrape up browned bits. Simmer until reduced by about half, 3–5 minutes. Stir in Dijon and stock/water; simmer 1–2 minutes. Whisk in butter to finish; add vinegar/lemon to brighten. Taste and adjust salt/pepper.
- Finish the pork: Return chops (and any juices) to the skillet; simmer gently until pork reaches 145°F, 2–5 minutes depending on thickness. Rest 2 minutes off heat.
- Quick collards: In a second pan (or after pork is done), sauté collards with 2 tsp olive oil and a pinch of salt until glossy and tender-crisp, 4–6 minutes. Add a tablespoon of water if they look dry; cover 1 minute to steam.
- Serve: Plate roasted squash and collards, top with pork chops, and spoon cider-mustard sauce over everything.
Health notes: ~780 kcal/person. Healthiness: Moderate—balanced protein + lots of veg; sauce is light (mostly cider + mustard). Keep oil to 1 tsp and go heavier on greens for a lighter plate.
Drink pairing: Wine: Washington State Riesling (off-dry) from Chateau Ste. Michelle or Pacific Rim. Beer: a crisp Kölsch-style ale.