Pork Chops And Squash With Pumpkin Seed Vinaigrette
This recipe combines tender roasted winter squash with juicy, flavorful pork chops, topped with a zesty pumpkin seed vinaigrette. The fall-inspired dish is a perfect blend of savory and fresh flavors that will delight your taste buds.
— Constant Cookbook
Ingredients
- 2 shelled pumpkin seeds (pepitas)
- 3 winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1-inch wedges
- 5 olive oil, divided
- Kosher salt, freshly ground pepper
- 4 1-inch-thick bone-in pork chops
- 1/2 small garlic clove, finely grated
- 3 coarsely chopped fresh cilantro plus leaves for garnish
- 2 (or more) fresh lime juice
Instructions
- Preheat oven to 425°. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
- Toss squash with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.
- When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Season pork chops with salt and pepper and cook until brown, 5-8 minutes. Turn over and cook until pork is cooked through, about 3 minutes longer.
- Whisk garlic, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 3 tablespoons oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.
- Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.
Yield
4 servings
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