PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE RECIPE | EPICURIOUS.COM
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.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- 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.
- 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
- 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
- minutes longer.
- Whisk garlic, 3 tablespoons chopped cilantro,
- 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.
- Per serving: 470 calories, 28 g fat, 7 g fiber
- Nutritional analysis provided by
- Bon Appétit
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