Pork Chops And Squash With Pumpkin Seed Vinaigrette Recipes

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PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE



Pork Chops and Squash with Pumpkin Seed Vinaigrette image

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 www.epicurious.com

Categories     Dinner

Time 1h20m

Yield 1

Number Of Ingredients 8

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

Steps:

  • For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/pork-chops-and-squash-with-pumpkin-seed-vinaigrette-51148610

Nutrition Facts : ServingSize serving, Sugar 8 g, Sodium 22 mg, Cholesterol 0 mg, SaturatedFat 3 g, Calories 295 kcal, Carbohydrate 30 g, Protein 5 mg, Fat 19 g

PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE



Pork Chops and Squash with Pumpkin Seed Vinaigrette image

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 Bon Appétit Test Kitchen

Categories     Pork     Quick & Easy     Low Cal     High Fiber     Dinner     Pork Chop     Squash     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

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

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 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.

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