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.