Pork Chops and Squash with Pumpkin Seed Vinaigrette
Pork Chops and Squash with Pumpkin Seed Vinaigrette is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.