• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
BS in the Kitchen
  • Home
  • About the ‘BS’
  • Recipes

Pork Chop & Acorn Squash with Squash Seed Vinaigrette

February 23, 2013 by bsinthekitchen

Jump to Recipe Print Recipe

Pork Chop & Acorn Squash with Squash Seed Vinaigrette | bsinthekitchen.com #dinner #pork #bsinthekitchen

Once again Bon Appetit is appealing to my taste buds with this recipe. Pork chops are a regular staple in my diet, I love acorn squash, AND simple recipes! Although I’ve never been a huge fan of cilantro, it was perfect in this recipe, really complimenting the flavour of the squash seeds, I actually found myself eating the extra seeds mixed with fresh chopped cilantro! As always, I made a few modifications to the recipe, cutting it down to a single serving, and using the acorn squash seeds instead of pumpkin seeds. It also said to shell the seeds, which I definitely was not going to take the time to do! Instead I left them whole and roughly chopped them as stated in the recipe, and it tasted great!

Pork Chop & Acorn Squash with Squash Seed Vinaigrette | bsinthekitchen.com #dinner #pork #bsinthekitchen

Pork Chop & Acorn Squash with Squash Vinaigrette | bsinthekitchen.com #dinner #pork #bsinthekitchen

Pork Chop & Acorn Squash with Squash Seed Vinaigrette

BS' in the Kitchen (via Bon Appetit)
A juicy pork chop paired with acorn squash, and a zesty vinaigrette with lime, squash seeds, and cilantro.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Dinner
Servings 1

Ingredients
  

  • 1 tbsp acorn squash seeds chopped
  • 1 acorn squash
  • Olive oil
  • Salt & pepper
  • 1 pork chop
  • 1 1/2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • 1/2 clove garlic finely chopped

Instructions
 

  • Preheat oven to 425F.
  • Cut acorn squash in half, remove and rinse seeds, pat dry with paper towel.
  • Once oven has preheated, place seeds on a baking sheet, baking until just starting to brown.
  • While seeds are roasting, cut squash into wedges, brushing with some olive oil, and salt & pepper to taste.
  • Once seeds are roasted, remove from oven, place acorn squash in.
  • As acorn squash cooks, flip about every 10-15 minutes, cooking for 30-45 minutes, or until tender.
  • 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.
  • 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.
  • Once squash and pork chop are done, plate, drizzle with vinaigrette, and serve.

Pork Chop & Acorn Squash with Squash Seed Vinaigrette | bsinthekitchen.com #dinner #pork #bsinthekitchen

Even though i’ve eaten acorn squash many times, I didn’t realize you could just eat the skin until reading this recipe, which makes me like it even more! It cooks down to be thing and a little bit crispy, add a little crunch to the squash which was great! This is a great, easy recipe that will definitely be finding its way back into my dinner plans in the future!

Pork Chop & Acorn Squash with Squash Seed Vinaigrette | bsinthekitchen.com #dinner #pork #bsinthekitchen

Bon appetit!

Bob

Share this:

  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on Reddit (Opens in new window) Reddit
  • Click to share on Tumblr (Opens in new window) Tumblr
  • Click to share on Pocket (Opens in new window) Pocket
  • Click to print (Opens in new window) Print
  • Click to email a link to a friend (Opens in new window) Email

Related

Filed Under: Dinner, Easy, Fresh herbs, Pork, Side, Vegetable Tagged With: acorn squash, bon appetit, bon appetit magazine, cilantro, easy, lime, Pork, pork chop, recipe, squash, squash seed vinaigrette, Vinaigrette

Previous Post: « Pan Roasted Salmon with Collard Greens & Radish Raita
Next Post: Blood Orange Mojito »

Reader Interactions

Comments

  1. That Food

    April 4, 2013 at 2:43 am

    The squash’s skin looks very much like an eggplants.
    How did you reach that darkish hue?

  2. Vicky

    March 7, 2013 at 10:36 am

    Looks delicious. Looking forward to trying this one.

Primary Sidebar

Copyright © 2025 BS in the Kitchen on the Foodie Pro Theme