Best 2 Pork Chops And Squash With Pumpkin Seed Vinaigrette Recipes
Pork chops and squash with pumpkin seed vinaigrette is a delicious and healthy dish that combines the savory flavors of pork with the sweetness of squash. The pumpkin seed vinaigrette adds a nutty and tangy flavor that complements the other ingredients perfectly. This dish is perfect for a weeknight meal or a special occasion.
Check out the recipes below so you can choose the best recipe for yourself!
PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE
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
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
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
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.
Tips:
- To ensure tender pork chops, consider brining them for at least 30 minutes before cooking. This will help retain moisture and flavor.
- For a crispy crust on the pork chops, pan-sear them over medium-high heat until golden brown before reducing heat and continuing to cook until done.
- If using a grill, preheat it to medium-high heat and cook the pork chops for 6-8 minutes per side, or until cooked through.
- The roasted squash should be tender but still slightly firm. Cook it until a fork easily pierces through the flesh.
- To make the pumpkin seed vinaigrette, toast the pumpkin seeds in a dry skillet over medium heat until fragrant and slightly browned. Then, whisk together the pumpkin seed oil, vinegar, honey, and salt and pepper to taste.
- For a more flavorful vinaigrette, use a flavorful vinegar such as balsamic or sherry vinegar.
- Add a squeeze of lemon juice to the roasted squash for a bright and tangy flavor.
- Garnish the dish with fresh herbs such as thyme or rosemary for a pop of color and flavor.
Conclusion:
This recipe for pork chops and squash with pumpkin seed vinaigrette is a delicious and healthy meal that is perfect for a weeknight dinner. The pork chops are tender and juicy, the squash is roasted to perfection, and the pumpkin seed vinaigrette adds a nutty and tangy flavor. This dish is sure to please everyone at the table.
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