an autumn skillet dinner - pork chops with butternut squash & escarole

I browned the pork chops, then took them out of the pan (deglazed the pan with a bit of chicken broth).  I then put cubes of butternut squash, chopped up head of escarole, and some shallot halves into the pan and roasted that all in a 400 degree oven until the squash was cooked.  Then the pork chops get nestled back into the mixture and baked until the chops are done and it is all garnished with toasted walnuts.