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Pork Chops and Squash with Pumpkin Seed Vinaigrette — Fresh homemade recipe photo

Pork Chops and Squash with Pumpkin Seed Vinaigrette

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When I first made this dish, the pork chops came out tough enough to challenge a boot. The problem was simple: I'd seared them too long in one go instead of giving each side its moment over medium-high heat. One batch taught me that patience with browning pays off — and now these chops are locked into my regular dinner rotation.
I've learned that the real trick is timing the squash alongside the meat. Butternut cubes need about fifteen minutes to soften, while pork only needs ten or so in the pan once browned. Getting both ready at the same time keeps everything hot when it hits the table. I keep a jar of toasted pumpkin seeds on hand — they add crunch and visual appeal without any extra work.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Pork Chops
  • 4 bone-in pork chops about 1 inch thick, 6–8 oz each
  • 2 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic minced
For the Squash
  • 1 medium butternut squash about 2 lbs, peeled and cut into ¾-inch cubes
  • 1 tbsp butter
  • ¼ tsp smoked paprika
  • Pinch cayenne optional
For the Pumpkin Seed Vinaigrette
  • ⅓ cup raw pumpkin seeds toasted
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 small shallot finely minced
  • Kosher salt and black pepper to taste

Method
 

  1. Toast the pumpkin seeds in a dry skillet over medium heat for 4–5 minutes until fragrant and lightly golden. Set aside to cool.
  2. While the seeds toast, make the vinaigrette: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, shallot, salt, and pepper. Stir in half of the toasted pumpkin seeds. Set aside (or refrigerate if prepping ahead).
  3. Season the pork chops generously on both sides with salt and pepper. Let them sit at room temperature for 10 minutes while you start cooking the squash.
  4. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the olive oil and once shimmering, place the chops in the pan (work in batches if needed — don't crowd). Sear undisturbed for 3–4 minutes until deep golden brown. Flip and cook another 3–4 minutes until internal temperature reaches 145°F. Transfer to a plate, tent loosely with foil.
  5. In the same skillet, add butter to any remaining oil. Add the butternut squash cubes and spread them in an even layer. Cook for 10–12 minutes, stirring occasionally, until tender and lightly caramelized at the edges. Sprinkle with smoked paprika and cayenne if using.
  6. Return the pork chops to the skillet along with any accumulated juices. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Slice each chop into strips or serve whole. Divide squash among plates, top with pork slices, and drizzle generously with the pumpkin seed vinaigrette. Garnish with remaining toasted seeds.

Nutrition

Calories: 480kcalCarbohydrates: 28gProtein: 35gFat: 26gSaturated Fat: 7gCholesterol: 95mgSodium: 420mgPotassium: 1100mgFiber: 5gSugar: 8gVitamin A: 280IUVitamin C: 35mgCalcium: 60mgIron: 3mg

Notes

If your squash is very watery, pat the cubes dry with a paper towel before cooking to encourage better browning.
Swap butternut for acorn squash — quarter it and roast separately at 400°F for 25 minutes until tender.
Boneless pork chops work just fine; reduce cook time by about 2 minutes per side.
Leftover vinaigrette keeps in the fridge for up to a week — bring to room temperature before using again.

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