Best 3 Pork Chops And Squash With Pumpkin Seed Vinaigrette Recipes
Pork chops are a versatile and affordable cut of meat that can be cooked in a variety of ways. When paired with squash and pumpkin seed vinaigrette, they create a delicious and satisfying meal that is perfect for a weeknight dinner. The squash adds a sweet and savory flavor to the dish, while the pumpkin seed vinaigrette adds a nutty and tangy flavor. This recipe also includes instructions for making roasted sweet potatoes, which are a perfect side dish for this meal.
In addition to the main recipe, this article also includes recipes for:
* Roasted Sweet Potatoes: These sweet potatoes are tossed in olive oil, salt, and pepper, then roasted until tender and caramelized.
* Pumpkin Seed Vinaigrette: This vinaigrette is made with pumpkin seeds, olive oil, vinegar, and honey. It is a delicious and versatile dressing that can be used on salads, roasted vegetables, or grilled meats.
* Creamy Polenta: This polenta is made with milk, cream, and butter. It is a rich and creamy side dish that pairs perfectly with pork chops and squash.
GRILLED PUMPKIN BBQ-GLAZED PORK CHOPS
Steps:
- For the pumpkin bbq sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and transluscent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth.
- For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill an additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce.
PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE
There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish.
Provided by Bon Appétit Test Kitchen
Categories Pork Quick & Easy Low Cal High Fiber Dinner Pork Chop Squash Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
- Toss squash with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.
- When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Season pork chops with salt and pepper and cook until brown, 5-8 minutes. Turn over and cook until pork is cooked through, about 3 minutes longer.
- Whisk garlic, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 3 tablespoons oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.
- Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.
GLAZED PORK CHOPS AND SQUASH
A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks in middle and lower thirds. In a small bowl, combine honey, ginger, mustard, and 1 teaspoon oil. Season glaze with salt and pepper. On a large rimmed baking sheet, toss squash with 1 tablespoon oil and season with salt and pepper. Transfer 8 wedges to another rimmed baking sheet. Roast both sheets of squash 15 minutes.
- Remove sheets from oven and flip squash. To tray with 8 wedges, add scallions and bell pepper, drizzle with 1 teaspoon oil, season with salt and pepper, and brush with glaze.
- Return sheets to oven and roast until squash is tender when pierced with a knife, 10 to 15 minutes. Let sheet with 16 wedges cool completely, then refrigerate for Chicken Cutlets with Mustard Greens and Roasted Squash.
- Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high. Season pork with salt and pepper and cook until golden brown on one side, about 4 minutes. Flip, brush with remaining glaze, and cook until pork is cooked through, 5 minutes. Serve pork alongside roasted vegetables.
Nutrition Facts : Calories 523 g, Fat 20 g, Fiber 3 g, Protein 63 g
Tips:
- To save time, use pre-cut butternut squash from the grocery store.
- For a crispier texture, roast the squash and pork chops separately.
- If you don't have pumpkin seeds, use another type of nut, such as walnuts or pecans.
- Feel free to adjust the amount of maple syrup in the vinaigrette to taste.
- Serve the pork chops and squash with a side of roasted vegetables or mashed potatoes.
Conclusion:
This recipe for Pork Chops and Squash with Pumpkin Seed Vinaigrette is a delicious and healthy way to enjoy a fall meal. The pork chops are tender and juicy, the squash is roasted to perfection, and the pumpkin seed vinaigrette adds a nutty and tangy flavor. This dish is sure to please everyone at your table.
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