Pork Chops and Winter Squash with Pumpkin Seed Vinaigrette

Instructions:

1. Step 1:

   Preheat oven to 425°F (218°C). Spread pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Transfer the cake to a cutting board and let it cool (re-use the baking sheet in the next step). Coarsely chop and set aside.

2. Step 2:

   Trim the ends off the delicata squash and cut it in half lengthwise. Scoop out the seeds. Cut squash into 1/2-inch slices. Place in a bowl and toss with 1 1/2 tbsp olive oil and a pinch of salt and pepper. Spread on baking sheet and roast, stirring once or twice, until golden brown and tender, about 30 minutes.
   

   COOK TIP

   COOK TIP:

   You may consider using other seasonings, such as onion and garlic powder, to add more flavor to the squash.

3. Step 3:

   Meanwhile, in a large skillet over medium-high heat, heat 1 1/2 tablespoons of olive oil. Season the pork chops with salt and pepper, then add them to the skillet. Cook 6 to 7 minutes, until well browned, then flip and cook the other side until browned and cooked through, about 5 minutes more.

4. Step 4:

   Finely chop cilantro. In a small bowl, whisk together the remaining 2 1/2 tablespoons of olive oil, 2 1/2 tablespoons of lime juice, the cilantro, garlic, and pumpkin seeds. Season with salt and pepper to taste.

5. Step 5:

   Serve pork chops with roasted delicata squash, and drizzle dressing over the top.