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Pork Chops and Squash with Pumpkin Seed Vinaigrette

Pork Chops and Squash with Pumpkin Seed Vinaigrette


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There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.

Ingredients

  • 2 tablespoons shelled pumpkin seeds (pepitas)
  • 3 pounds winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1-inch wedges
  • 5 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 4 1-inch-thick bone-in pork chops
  • 1/2 small garlic clove, finely grated
  • 3 tablespoons coarsely chopped fresh cilantro plus leaves for garnish
  • 2 tablespoons (or more) fresh lime juice

Recipe Preparation

  • Preheat oven to 425°. 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.

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 470 Fat (g) 28 Saturated Fat (g) 5 Cholesterol (mg) 50 Carbohydrates (g) 42 Dietary Fiber (g) 7 Total Sugars (g) 8 Protein (g) 22 Sodium (mg) 190Reviews Section

Recipe Summary

  • 1 ¼ teaspoons salt, divided
  • ¼ teaspoon pepper
  • 4 tablespoons all-purpose flour, divided
  • 6 lean pork chops
  • 1 tablespoon shortening
  • 1 acorn squash, halved and seeded
  • 2 tablespoons butter
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground thyme
  • 1 cup chicken broth
  • ½ onion, finely chopped

Preheat oven to 350 degrees F (175 degrees C).

Sift salt and pepper into flour, and rub onto both sides of pork chops, shaking off any excess. Heat shortening in a large skillet over medium high heat. Brown chops on both sides, reducing heat if necessary, and working in two batches depending on the size of your skillet. Remove from heat, and set aside.

Peel squash, and slice crosswise into 1/8 inch thick slices. Arrange 1/2 the slices in the bottom of a baking dish. Place pork chops over squash, and top with remaining slices.

Melt butter in a small saucepan over medium heat. In a bowl, stir remaining 2 tablespoons flour and 1/4 teaspoon salt together with ginger and thyme add to butter, and stir. Cook for 3 minutes, then very gradually whisk in chicken broth, avoiding any lumps. Continue to cook and stir until slightly thickened, then stir in onion. Pour over chops and squash, and cover with foil.

Bake in the preheated oven for 45 minutes, or until squash is tender and pork is no longer pink inside.


Pork Chops with a Pumpkin Seed, Cilantro Drizzle

I am quite fond of the brined pork chops I usually make, but these chops, accented with earthy pumpkin seeds and vibrant cilantro, are a whole different treat. They would be bright and tasty in the warmer months paired with a salad, but they are perfect for cooler weather with roasted squash. It also makes a very pretty and colorful plate.

To make it, start by preheating your oven to 425º F. Cut 1/2 of a smaller winter squash into 1 inch pieces. I used festival squash, but acorn or delicata squash would also be great. Toss the squash with olive oil, and season it with salt and pepper. Spread it evenly on a baking sheet, and roast it for 35-40 minutes until it is tender. While the squash cooks, spread 1/2 cup of shelled pumpkin seeds on a separate baking sheet, and toast them in the oven for about 3-4 minutes until you hear them starting to pop.

Make your pumpkin seed and cilantro drizzle while the squash roasts as well. For two servings, add 1 garlic clove, 3 tablespoons of chopped cilantro, 2 tablespoons of lime juice, 2 tablespoons of the toasted pumpkin seeds, and 3 tablespoons of olive oil to the bowl of a food processor. Run the food processor until the ingredients form a vinaigrette. Alternatively, you could chop all of the ingredients finely with a knife and whisk in the olive oil. Season the drizzle with salt and pepper.

Just before the squash finishes cooking, heat 1 tablespoon of vegetable oil in a heavy skillet over medium-high heat. Season your pork chops with salt and pepper on both sides, and then sear them on one side for about 5 minutes until they are brown. Flip the pork chops, and cook them on the other side until they reach an internal temperature of 145º F. Remove the pork chops to a side plate, and let them rest for 3 minutes. Plate the pork chops with the roasted squash segments, and drizzle over the pumpkin seed and cilantro vinaigrette. Sprinkle some more pumpkin seeds and cilantro over the top, and enjoy the bright flavors.


Pan-Seared Pork Chops with Roasted Apples, Squash & Brussels Sprouts

1. Preheat oven to 400°. In large bowl, toss apple, Brussels sprouts, squash, 1 tablespoon oil, 1/4 teaspoon salt, sage, 1/4 teaspoon pepper and nutmeg spread on rimmed baking pan. Roast 20 minutes or until golden brown and tender.

2. Sprinkle pork chops with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In large skillet, heat remaining 1 tablespoon oil over medium heat. Add pork chops cook 8 minutes or until internal temperature reaches 145°, turning once. Transfer pork chops to cutting board tent with aluminum foil and let stand 5 minutes.

3. In same skillet, heat apple cider to a simmer over medium-high heat. Simmer 8 minutes or until reduced by half stir in butter. Serve pork chops drizzled with apple cider reduction along with vegetables.


Approximate nutritional values per serving:
463 Calories, 22g Fat (7g Saturated), 115mg Cholesterol,
536mg Sodium, 33g Carbohydrates, 6g Fiber, 19g Sugars, 36g Protein


6 Healthy Ways to Use Pumpkin Seeds

Next time you’re roasting pumpkins or squash, make a mental note of this: Don’t throw out the seeds! They’re incredibly easy to roast on your own . While these green-gray seeds may not look like much, they boast a high magnesium content and many potential health benefits, from enhanced immunity to better circulation, and they take well to the flavor of sweeteners in addition to spices such as chile peppers, which add an element of warmth. Here are six healthy ways to enjoy pumpkin seeds.

For a healthy dip, look beyond hummus. Try Zicil-P’ak, a Mayan vegetable dip made by frying pepitas, or shelled pumpkin seeds, until puffed, then combining them with tomatoes, chiles, fresh herbs and lime. Serve the dip with radishes, carrots and jicama for dipping.

Our test kitchen cooks like to sear chicken, then braise it with squash in just enough liquid to cover the meat without submerging the skin—this leaves the skin crispy!—then add dimension to the one-pot fall wonder with pumpkin seeds and sage leaves.

Fall’s most popular seed adds heft to an otherwise light mesclun salad tossed with endives and roasted pears.

The best part of this autumnal soup is the pumpkin seed topping, which is both sweet (thanks to maple syrup) and spicy (thanks to cayenne pepper).

One new way to enjoy roasted chicken? Rub it with chili before baking, then serve it tableside with a garlic, onion, chili, tomato and pepita sauce.

Pumpkin baked goods take well to cream cheese frosting, and even better to candied pepitas that have been given a sweet lacquer of sugar, butter and cinnamon.


Pan-Seared Pork Chops with Roasted Apples, Squash & Brussels Sprouts

1. Preheat oven to 400°. In large bowl, toss apple, Brussels sprouts, squash, 1 tablespoon oil, 1/4 teaspoon salt, sage, 1/4 teaspoon pepper and nutmeg spread on rimmed baking pan. Roast 20 minutes or until golden brown and tender.

2. Sprinkle pork chops with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In large skillet, heat remaining 1 tablespoon oil over medium heat. Add pork chops cook 8 minutes or until internal temperature reaches 145°, turning once. Transfer pork chops to cutting board tent with aluminum foil and let stand 5 minutes.

3. In same skillet, heat apple cider to a simmer over medium-high heat. Simmer 8 minutes or until reduced by half stir in butter. Serve pork chops drizzled with apple cider reduction along with vegetables.


Approximate nutritional values per serving:
463 Calories, 22g Fat (7g Saturated), 115mg Cholesterol,
536mg Sodium, 33g Carbohydrates, 6g Fiber, 19g Sugars,
0g Added Sugars, 36g Protein


One Chap's Pantry

Ingredients:
4 thick-cut Pork Chops (8-10 oz each)
1 Tbsp Steak Spice Rub
1/2 Tbsp Olive Oil
1/4 cup Coconut Rum
1 can Pineapple Chunks
1 Shallot, diced
3 cloves Garlic, sliced horizontal
2 tsp fresh Ginger, minced
1 Bell Pepper, diced
1 tsp Crushed Red Pepper
1 Tbsp Soy Sauce
1 tsp Granulated Sugar
2 tsp Dijon Mustard

  • Rub the Steak Spice Rub on both sides of the chops. Use more Spice Rub if needed.
  • Preheat the Oven to 400°F.
  • Heat a large heavy skillet on high with the Olive Oil.
  • Place the Chops in the skillet and let cook for 2 minutes. Do not move them while they cook.
  • Flip and cook for an additional 2 minutes.
  • Remove to a baking sheet and place in the oven.
  • Deglaze the pan with the Coconut Rum. Be careful, as it will likely flame up.
  • Add the Pineapple and Juice, as well as all the other ingredients to the pan.
  • Cook for 6-8 minutes, stirring constantly, and coating the Fruit with the sauce.
  • Remove the Pork Chops from the Oven (if internal temp is at 160°F) and plate.
  • Pour the Sauce and Fruit over the Pork Chops.

NOTES: It appears that any recipe with Pineapple is called “Hawaiian”–though no specific “style” of cooking seems to accompany it. I prefer a pan sauce, myself. Though the pan sauce could be used as a glaze poured on pork chops cooked on the grill.


Trim the thin, white fat off the edges of your chops.

Combine your egg, Dijon mustard, oregano, cayenne, and salt and pepper in a dish. Beat the egg and seasonings together until well mixed.
(I doubled the recipe for everything in the pics since I was making 10 chops!)

In another dish, combine your italian bread crumbs, parmesan and mozzarella.

Pour your peanut oil in a large frying pan, and turn on the heat to warm up the oil.
Coat chops on both sides in the egg mixture

Then once coated in egg mixture, press them into the bread crumbs mix on both sides.

Once they are well coated with crumb mixture on both sides, place in frying pan with warmed up peanut oil. You know the oil is ready for frying when you sprinkle a tiny bit of water in and it sizzles.

Fry your chops for about 5 minutes, or until golden brown. Then flip and repeat on the other side.

Place chops on a baking sheet to cool, they will be a beautiful golden color and the texture will be perfectly crunchy. Enjoy. In the top picture you see these delicious chops served with my skillet fried corn and baked brown rice. It was perfection!


Recipe For Making Fried Pork Chops In The Electric Skillet

Ingredients:

  • 4 1/2 pounds pork center rib chops bone-in family pack
  • 3 heaping kitchen Tablespoons lard
  • salt and pepper to taste

Directions:

For this recipe I use an electric skillet. I’m sure this could be made on the stove top the same way but for years I have used a skillet. Plus, by doing so less grease splatter to clean up.

Set electric skillet temperature to 300 degrees Fahrenheit. Add about 3 heaping kitchen tablespoons of solid lard and allow to melt.

Once the lard has melted turn the temperature to 350 degrees Fahrenheit and slowly add pork chops.

Season Pork

Season pork chops with salt and pepper and then flip the chops over and season the other side.

Fry Pork Chops

Cover skillet with lid and allow chops to cook for 15 minutes.

After 15 minutes remove lid and turn pork chops over. Repeat this step of frying on each side 2 more times or until the chops are browned to your liking.

Note: Any more than 2 turns can result in dry pork chops.

My favorite part of making pork chops is getting the dark brown food bits. The culinary world calls that fond!

The fond makes for a wonderful brown gravy. So, if you are planning on making gravy with the pork chops do not get rid of the fond.

The foundation of fond. A piece of fond.


13 Ridiculously Tasty Excuses to Save Your Leftover Pumpkin Seeds

The month of October is basically one long build up to Halloween. And somewhere in the middle of it, between picking out a costume and stocking up on enough candy for both yourself and your trick or treaters, you’ll find yourself lugging home a portly, orange pumpkin, disemboweling it, and carving into it a picture perfect jack-o’-lantern / black cat / replica of the Mona Lisa. Amateurs might throw out those goop-covered seeds, but Halloween pros know that they’re the holiday’s next best delicious treat (after chocolate bars and candy corn, of course).

Roasting your pumpkin seeds and eating them by the handful is a fine way to put those scraps to use, but it’s just a start. They’re also a nicely crunchy addition to sweets and baked goods, a means of thickening and adding nutty flavor to sauces, and are a fantastic garnish on virtually anything. So get creative with those leftover morsels: here are 13 ways to make sure that no part of the pumpkin goes to waste.

1. Roast and cover them in sugar and/or spice

Roasting alone makes pumpkin seeds snackable and tasty. But they also taste great with a wide array of seasonings. There are endless possibilities, from the sweet to the savory. We like to think that this nacho-esque take is especially brilliant, especially if you enjoy cheese-flavored everything. Get our Nacho Cheese Pumpkin Seeds recipe.

2. Plop them on salads

Every salad needs something crunchy, right? The seeds get along amiably with some of their squash brethren in this fall salad that also features sharp ricotta salata and a sherry vinaigrette. Get our Roasted Delicata Squash Salad recipe.

3. Use them to dress up pasta

Pumpkin-filled pastas are delectably creamy with a hint of sweetness. Take that pumpkin-bent even further by throwing some seeds on top. Get our Pumpkin Tortelloni with Sage and Pumpkin Seeds recipe.

4. Make pesto

Pumpkin seeds make for an intense pesto, with a robust earthiness that goes deep. Use a hearty green alongside them that will stand up to all that nuttiness, like the kale in this wholesome recipe. Get the recipe here.

5. Jazz up your soup

Pureed soups feel plain and blank without some sort of garnish. But sprinkling some seeds on top is akin to lighting up the night sky with stars. Get our Roasted Butternut Squash Soup recipe.

6. Blend them into salsa

Pepitas are used in Mexican cuisine to thicken and add flavor to moles, salsas, and other sauces. Their nuttiness plays well off of the raisiny flavor of pasilla chiles in this particular salsa. Get our Papalote-Inspired Salsa recipe.

7. Sprinkle them on meat

Pumpkin seeds, lime juice, cilantro and olive oil are tossed together to make a dressing that gets slathered all over these pan-seared pork chops. The chunks of winter squash on the side add extra pumpkin-y emphasis. Get the recipe here.

8. Tuck them into your veggies

Any mixed-veggie combination will benefit from the crunch that pumpkin seeds bring. They fit in just swell alongside zucchini, lima beans, and corn in this chunky succotash. Get our Barbecued Portobello Mushrooms with Black Bean and Corn Succotash recipe.

9. Get your hummus on

This hummus isn’t about being ethereally light and smooth—far from it. It errs on the side of the deep and dark, with character and grit, taking on a slightly rough texture and earthiness from the ground up seeds. Roasted Pumpkin Seed Hummus. Get the recipe here.

10. Bake bread

Pumpkin seeds look stunning sprinkled onto a loaf of bread, especially darker, whole grain loaves that can match their ruddy flavor. This Icelandic brown bread with rye flour is well suited for them. Get the recipe here.

11. Make them a part of your morning routine

Oatmeal, granola, and other cereals can all get a boost from pumpkin seeds. We’re particularly fond of them in this breakfast-appropriate porridge that’s made with the wholesome ancient grain teff and sweetened with honey and dates. Get our Teff Porridge with Honey and Dates recipe.

12. Be brittle

Super sweet and super crunchy, this candy made from nuts, seeds, and crystallized honey is the sort of gooey, stick-to-your-teeth treat that you’ll want to risk a cavity for. Get our Honey-Nut Brittle recipe.

13. Smother them in chocolate

When all else fails, chocolate makes everything better. Pumpkin seeds are sprinkled onto these chocolate pieces, which are given an extra spicy kick with a dash of cayenne. Get our Chocolate-Toffee–Pumpkin Seed Bark recipe.


Watch the video: Pumpkin BBQ glazed Pork Chops with Delicata Squash (May 2022).


Comments:

  1. Fitzhugh

    Quite right! I think this is a very good idea. I completely agree with you.

  2. Tucage

    disgusting to read

  3. Thoth

    I am final, I am sorry, but this answer does not suit me. Perhaps there are still variants?

  4. Dot

    Amazing! Amazing!



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