This is one of my favorite dishes. The flavor of the pork goes so well with the sweetness of pumpkin and the acidity of the vinaigrette… Soooo good! And pretty easy to make…

Ingredients:

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

Preheat oven to 425F. 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 Tbsp olive 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 Tbsp oil in a large heavy skillet over medium-high heat. Season pork shops 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 Tbsp chopped cilantro, 2 Tbsp lime juice, reserved toasted pumpkin seeds, and remaining 3 Tbsp 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.