Pork Chops and Squash with Pumpkin Seed Vinaigrette - Northern Michigan's News Leader

Pork Chops and Squash with Pumpkin Seed Vinaigrette

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2 Tbsp. Shelled Pumpkin Seeds (Pepitas)
3 lb. Winter Squash (acorn, kabocha, delicate, or butternut)
5 Tbsp. Olive Oil
Kosher Salt, Freshly Ground Black Pepper
4 – 1" thick bone-in Pork Chops
½ Small Garlic Clove, Finely Grated
3 Tbsp. Coarsely chopped fresh cilantro, plus leaves for garnish
2 Tbsp. (or more) Fresh Lime Juice

Preheat oven to 425 degrees. Spread out pumpkin seed son a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop and set aside.

Toss squash with 1 Tbsp. Oil on a large rimmed baking dish; 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 Tbsp. Oil in 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 Tbsp. Chopped Cilantro, 2 Tbsp. Lime Juice, reserved toasted pumpkin seeds, and remaining 3 tbsp. Oil in a small bowl to combine. Season vinaigrette with salt and pepper and more lime juice if desired.

Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.