Pork Chops and Squash with Pumpkin Seed Vinaigrette

Ingredients for Pork Chops and Squash with Pumpkin Seed Vinaigrette

• 2 tablespoons shelled pumpkin seeds (pepitas)

• 1.4kg winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1" wedges

• 5 tablespoons olive oil, divided

• Sal kosher, pimenta moída na hora

• 4 1"-thick bone-in pork chops

• 1/2 small garlic clove, finely grated

• 3 tablespoons coarsely chopped fresh coriander plus leaves for garnish

• 2 tablespoons (or more) fresh lime juice

Preheat oven to 218°C. 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 coriander, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 45ml 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 coriander leaves.

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