Serves 4
60 min
Pork Chops and Squash with Pumpkin Seed Vinaigrette
Recipe GLPR670f79c15446fe
Perfectly seared bone-in pork chops paired with roasted winter squash and finished with a vibrant cilantro and pumpkin seed vinaigrette. The nutty toasted seeds add both crunch and depth to this elegant, naturally gluten-free main course.
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Ingredients
2 tablespoons shelled pumpkin seeds (pepitas)
3 pounds winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, and cut into 1-inch wedges
5 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
4 bone-in pork chops, 1 inch thick
1/2 small garlic clove, finely grated
3 tablespoons coarsely chopped fresh cilantro, plus additional leaves for garnish
2 tablespoons fresh lime juice, or more to taste
Directions
Preheat your oven to 425°F. Spread the pumpkin seeds on a large rimmed baking sheet and toast them in the oven, stirring once halfway through, until they just begin to darken, approximately 4 minutes. Remove from the oven and allow to cool completely, then coarsely chop and set aside.
On a separate large rimmed baking sheet, toss the winter squash wedges with 1 tablespoon of olive oil, then season generously with kosher salt and freshly ground pepper. Roast in the 425°F oven, stirring occasionally for even browning, until the squash is golden brown and tender throughout, 35-40 minutes.
After the squash has been roasting for about 30 minutes, heat 1 tablespoon of olive oil in a large heavy skillet over medium-high heat until shimmering. Pat the pork chops dry, then season both sides generously with kosher salt and freshly ground pepper. Place them in the hot skillet and cook without moving them for 5-8 minutes until they develop a golden brown crust. Flip the chops and continue cooking until they reach an internal temperature of 145°F at the thickest point, approximately 3 minutes longer.
While the pork cooks, prepare the vinaigrette. In a small bowl, whisk together the finely grated garlic, coarsely chopped fresh cilantro, 2 tablespoons of fresh lime juice, the reserved toasted pumpkin seeds, and the remaining 3 tablespoons of olive oil. Taste and adjust the seasoning with additional kosher salt, freshly ground pepper, and more lime juice if desired.
To serve, divide the roasted squash and cooked pork chops among four serving plates. Drizzle the pumpkin seed vinaigrette over each plate and garnish with fresh cilantro leaves.
