Pork Chops with Squash & Pumpkin Seed Vinaigrette

Here's a yummy little number that is simple enough to throw together for a weeknight dinner but impressive enough to serve if you have company.

I'm not normally a fan of pork but I really enjoyed this combination, although I think next time (and there will definitely be a next time!) I will get thin chops rather than the thick ones as they were a little meaty overload for me.

This was a win for healthy eating without losing any of the joy as the zesty vinaigrette brought a lively zing to the otherwise delicate flavors of the pork and the squash. 

I really wanted to get acorn squash for this as I have never cooked with it before and it looks fun, but my local store only had butternut squash in stock. It was still really delicious with the butternut squash, and you could use whatever kind of winter squash you can find.

Here's what you'll need to feed 3 people

• 3 tbsp shelled pumpkin seeds
• 1 butternut squash, halved and cut into wedges
• 5 tbsp olive oil
• Salt & pepper
• 3 1" thick bone in pork chops
• 1/2 small garlic clove, finely grated
• 3 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice

1. Preheat oven to 425 degrees. Spread pumpkin seeds on a large baking sheet and toast for 2 to 4 minutes, until starting to darken. Let cool, then coarsely chop and set aside.
2. Toss the squash in 1 tbsp olive oil and season. Spread on a large baking sheet and roast, turning once, until tender, about 35 to 40 minutes.
3. Whisk the garlic, cilantro and lime juice with 3 tbsp olive oil and the reserved pumpkin seeds to make the dressing.
4. When squash has been roasting for around 30 minutes, heat 1 tbsp of olive oil in a large skillet over a medium high heat. Season the pork chops and add to the skillet. Cook on one side for 5 to 8 minutes, then flip and cook for about 3 minutes more.
5. Serve the pork and squash drizzled with the dressing.
6. Eat and enjoy!!!!

I was a little concerned that with only the pork and squash on the plate the meal might be missing an element so I served some crusty bread on the table, but I was wrong as nobody even looked at the bread!

When making the vinaigrette you really need to taste and tweak to your own preference. The quantities I gave here were as listed in Bon Appetit but I played around and added some more garlic, lime juice and olive oil until I got it tasting the way I wanted it. 

Well, that's about all I have to say about this dish. Try it! Enjoy it!!