Pork Chops and Squash with Pumpkin Seed Vinaigrette
Juicy bone-in pork chops served alongside roasted winter squash, topped with a zesty pumpkin seed vinaigrette featuring fresh cilantro and lime juice. A perfect blend of seasonal flavors and textures.
Ingredients
- •2 tablespoons shelled pumpkin seeds (pepitas)
- •3 pounds winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1" wedges
- •5 tablespoons olive oil, divided
- •to taste Kosher salt, freshly ground pepper
- •4 pieces 1"-thick bone-in pork chops
- •½ clove small garlic clove, finely grated
- •3 tablespoons coarsely chopped fresh cilantro plus leaves for garnish
- •2 tablespoons fresh lime juice
Cooking Instructions
- 1.
Preheat oven to 425°F. 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.
4 min
- 2.
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.
40 min
- 3.
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.
11 min
- 4.
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.
5 min
- 5.
Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.
2 min