This is the picture of Pork Chops with Squash and Pumpkin Seed Vinaigrette as it appeared in the March 2013 issue of Bon Appetit.
This is a picture of my production of this recipe.
And here's the recipe.
Half a 3 lb. squash, get rid of the seeds, cut into 1 inch wedges. Toss with 1 Tbsp olive oil and roast, turning, for 35 - 40 minutes in a 425 oven.
As it is cooking, season pork chops with salt and pepper and cook in a skillet in 1 Tbsp oil until brown (5 - 8 minutes on one side; another 3 - 4 minutes on the other side).
Whisk 1/2 grated garlic clove, 3 Tbsp chopped cilantro, 2 Tbsp lime juice and 2 Tbsp roasted pumpkin seeds.
Put squash and pork in a plate, drizzle with the dressing. Delicious.
This is a picture of my production of this recipe.
And here's the recipe.
Half a 3 lb. squash, get rid of the seeds, cut into 1 inch wedges. Toss with 1 Tbsp olive oil and roast, turning, for 35 - 40 minutes in a 425 oven.
As it is cooking, season pork chops with salt and pepper and cook in a skillet in 1 Tbsp oil until brown (5 - 8 minutes on one side; another 3 - 4 minutes on the other side).
Whisk 1/2 grated garlic clove, 3 Tbsp chopped cilantro, 2 Tbsp lime juice and 2 Tbsp roasted pumpkin seeds.
Put squash and pork in a plate, drizzle with the dressing. Delicious.
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