Pork Chop & Acorn Squash with Squash Seed Vinaigrette
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 1
A juicy pork chop paired with acorn squash, and a zesty vinaigrette with lime, squash seeds, and cilantro.
  • 1 tbsp acorn squash seeds (chopped)
  • 1 acorn squash
  • Olive oil
  • Salt & pepper
  • 1 pork chop
  • 1½ tbsp chopped cilantro
  • 1 tbsp lime juice
  • ½ clove garlic (finely chopped)
  1. Preheat oven to 425F.
  2. Cut acorn squash in half, remove and rinse seeds, pat dry with paper towel.
  3. Once oven has preheated, place seeds on a baking sheet, baking until just starting to brown.
  4. While seeds are roasting, cut squash into wedges, brushing with some olive oil, and salt & pepper to taste.
  5. Once seeds are roasted, remove from oven, place acorn squash in.
  6. As acorn squash cooks, flip about every 10-15 minutes, cooking for 30-45 minutes, or until tender.
  7. While squash is cooking, prepare your vinaigrette. Combine squash seeds, cilantro, lime juice, garlic, two tablespoons of olive oil, and salt & pepper in a bowl.
  8. Once your squash has roasted for 30 minutes, brush pork chop with olive oil, season with salt and pepper, and cook in a pan on medium-high heat for about 5-8 minutes on one side, until browned, and about 3 more minutes on the other side.
  9. Once squash and pork chop are done, plate, drizzle with vinaigrette, and serve.
Recipe by BS' in the Kitchen at https://bsinthekitchen.com/pork-chop-acorn-squash-with-squash-seed-vinaigrette/