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November 5, 2013 / Chris Blum

Pork Cutlets with Squash and Lime Vinagrette

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This recipe was inspired by Bon Appetite. I swapped out the pork chops for loin and upped the like juice. The Vinagrette is what makes this recipe amazing!!

Ingredients:
2 TBSP pepitas, toasted
3 lbs Delicata squash, halved, seeded, cut into 1″ wedges
4 TBSP olive oil
salt and pepper
4 1/2 “-thick pork loin slices
1/2 small garlic clove, finely grated
3 TBSP cilantro,
4 TBSP fresh lime juice

Preheat oven to 425°F.

Toss squash with 1 TBSP 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 with salt and pepper and cook until brown, 2 – 4 minutes. Turn over and cook until pork is cooked through, about 2 minutes longer.

Whisk garlic, cilantro, lime juice, reserved toasted pumpkin seeds, and 2 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.

Serves 4.

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