Pork Chops & Acorn Squash, Pumpkin Seed Vinaigrette
Many Fall flavors combine to make this a perfectly comforting dish for friends and family. Roast acorn squash wedges, pan sear bone-in pork chops and whisk up zesty pumpkin seed vinaigrette. It all comes together in less than an hour!
Equipment
- Baking Sheet
- Large heavy skillet
Ingredients
- 2 tablespoons pepitas or pumpkin seeds
- 3 pounds acorn squash cut into wedges
- 5 tablespoons olive oil divided
- 4 bone-in pork chops approximately 1-inch thick
- 2 cloves garlic minced
- 3 tablespoons fresh cilantro coarsley chopped
- 2 tablespoons fresh lime juice or more, to taste
Instructions
- Preheat oven to 425 degrees. Spread the pumpkin seeds on a large rimmed sheet. Toast, tossing once, until just beginning to dark about 4 minutes. Let cool. Coarsley chop; set aside.
- Toss squash in 1 tablespoon olive 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, approximately 10-12 minutes, depending upon thickness. Turn and cook pork until cooked through.
- 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.