Pork Chops and Squash with Pumpkin Seed Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish. 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 |
kosher salt, freshly ground pepper |
4 1 -thick bone-in pork chops |
1/2 small garlic clove, finely grated |
3 tablespoons coarsely chopped fresh cilantro plus leaves for garnish |
2 tablespoons (or more) fresh lime juice |
Directions:
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.
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.
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.
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. Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.
6. Per serving: 470 calories, 28 g fat, 7 g fiber Nutritional analysis provided by Bon Appétit
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