Pork Chops with a Pumpkin Seed, Cilantro Drizzle

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pork chop

I am quite fond of the brined pork chops I usually make, but these chops, accented with earthy pumpkin seeds and vibrant cilantro, are a whole different treat. They would be bright and tasty in the warmer months paired with a salad, but they are perfect for cooler weather with roasted squash. It also makes a very pretty and colorful plate.

pork chop

To make it, start by preheating your oven to 425º F. Cut 1/2 of a smaller winter squash into 1 inch pieces. I used festival squash, but acorn or delicata squash would also be great. Toss the squash with olive oil, and season it with salt and pepper. Spread it evenly on a baking sheet, and roast it for 35-40 minutes until it is tender. While the squash cooks, spread 1/2 cup of shelled pumpkin seeds on a separate baking sheet, and toast them in the oven for about 3-4 minutes until you hear them starting to pop.

pork chop

Make your pumpkin seed and cilantro drizzle while the squash roasts as well. For two servings, add 1 garlic clove, 3 tablespoons of chopped cilantro, 2 tablespoons of lime juice, 2 tablespoons of the toasted pumpkin seeds, and 3 tablespoons of olive oil to the bowl of a food processor. Run the food processor until the ingredients form a vinaigrette. Alternatively, you could chop all of the ingredients finely with a knife and whisk in the olive oil. Season the drizzle with salt and pepper.

pork chop

Just before the squash finishes cooking, heat 1 tablespoon of vegetable oil in a heavy skillet over medium-high heat. Season your pork chops with salt and pepper on both sides, and then sear them on one side for about 5 minutes until they are brown. Flip the pork chops, and cook them on the other side until they reach an internal temperature of 145º F. Remove the pork chops to a side plate, and let them rest for 3 minutes. Plate the pork chops with the roasted squash segments, and drizzle over the pumpkin seed and cilantro vinaigrette. Sprinkle some more pumpkin seeds and cilantro over the top, and enjoy the bright flavors.

This recipe is adapted from Bon Appetit magazine.

Shopping list:

  • Pork chops- 1 per person
  • Acorn or festival squash- 1/2 per person
  • Pumpkin seeds- 1/2 cup
  • Garlic- 1 clove
  • Cilantro- 4 tablespoons, chopped
  • Lime- 1
  • Olive oil, salt, and pepper
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Fun Eating: Squash-Stuffed Shells

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stuffed shells

This weekend, I drove from spring to winter. It was very unusual. One moment, I was walking Stella in 60 degree weather, and three hours later, Stella was playing in falling snow. This strange weather pattern means only one thing: time is running out to enjoy fresh squash. So make these stuffed shells soon! I made them using a butternut squash, but if you do miss the end of winter, they would also be great with canned pumpkin purée. These shells are stuffed with a cheesy squash mixture, dressed with a nutmeg and parmesan cream sauce, sprinkled with mozzarella, and baked until they are tender, slightly crisp, and very delicious. They are fun to make but even more fun to eat!

stuffed shells

Start by bringing a large pot of salted water to a boil. Add in approximately 30 jumbo pasta shells, and boil them for about 12 minutes or until they are cooked slightly less than al dente. When the shells are done, drain them, and immediately run them under cold water to stop them from cooking further.

While the shells cook, start on the filling. Steam approximately 20 ounces of butternut squash until it is fork tender. Mash the squash with a fork, and put it in the refrigerator to cool. In a medium bowl, mix together 1.5 cups of ricotta cheese, 1/4 cup of shredded parmesan cheese, 1 minced shallot, 1 minced garlic clove, and 1 tablespoon of chopped sage.

stuffed shells

When the butternut squash has mostly cooled, stir it in with the ricotta mixture. Season the mixture to taste with salt and pepper. Then, whisk in 1 egg.

stuffed shells

Preheat your oven to 350º F. Mist a large baking dish with cooking spray. Then, use a spoon to stuff the pasta shells with the butternut squash mixture. Nestle the shells in the baking dish. My squash mixture filled 24 shells, and I fit unfilled shells in any empty spaces.

stuffed shells

Now it’s time to make the cream sauce. Add 1 minced shallot to a frying pan over medium high heat. Add in approximately 1/4 cup of white wine, and cook the shallots until they start turning translucent and the wine evaporates. Then, add in 2 cups of cream, scraping up any brown bits from the pan. Bring the cream to a simmer, and then stir in 1/2 cup of grated parmesan cheese and 1 tablespoon of grated nutmeg. Season the sauce to taste with salt.

stuffed shells

Pour the cream sauce over the stuffed shells. Sprinkle some grated mozzarella cheese over the top of the shells, and put them in the oven to bake, uncovered, for approximately 30 minutes until the cheese is beginning to brown.

stuffed shells

While the shells bake, toast some pine nuts in a dry pan. Let the shells rest for a few minutes after they come out of the oven, and then portion them out onto plates.

stuffed shells

Top the shells with the toasted pine nuts and some minced sage. Scoop up any cream sauce from the bottom of the baking dish, and drizzle it on top. Then, eat away. I really love these crispy, chewy, tender, and flavorful shells, and I hope you do too!

This recipe is adapted from epicuricloud.com.

Shopping list:

  • Jumbo pasta shells- approximately 30
  • Butternut squash- 20 ounces
  • Shallots- 2
  • Garlic- 1 clove
  • Sage
  • Ricotta cheese- 1.5 cups
  • Parmesan cheese- 3/4 cup
  • Egg- 1
  • White wine- 1/4 cup
  • Heavy cream- 2 cups
  • Nutmeg- 1 teaspoon
  • Mozzarella cheese- 1 cup
  • Pine nuts- 1/2 cup
  • Salt and pepper
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Savory Popovers

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popover

These pretty popovers are aromatic and addictive, flavored with nutmeg, black pepper, and parsley. They go perfectly with a fresh, green salad because they pack a tasty punch and are quite filling. Because the popovers are dense, I recommend making them in a mini muffin tin so that they are more snackable. However, I baked them in both a standard size popover pan and a regular muffin tin for comparison’s sake.

popover

To make these popovers, preheat your oven to 425º F. In a bowl, whisk together 2 cups of flour, 2 tablespoons of chopped parsley, 1 tablespoon of kosher salt, 1 teaspoon of ground black pepper, and 1 teaspoon of nutmeg. In a large bowl, whisk together 3 eggs and 2.5 cups of milk. The eggs in this recipe are definitely detectable in the finished product, which I didn’t mind, but I do think it would be possible omit one egg to make the popovers a little lighter. Whisk the flour mixture into the bowl of wet ingredients. Then, stir in 3 tablespoons of melted butter.

popover

Grease whatever pan you choose to bake the popovers in, and then fill each cup approximately 3/4 full. This recipe makes 12 standard size popovers.

popover

Bake the standard-size popovers for approximately 30 minutes until they are puffed up and a toothpick inserted into the center of one comes out completely clean. If you’re using a mini muffin tin, I’d check the popovers after 15 minutes, and continue baking from there if they need more time.

popover

Comparatively, the popovers in the popover pan looked much prettier than the ones that were baked in the regular muffin tin, but the serving size was just too large. The muffin tin popovers were more manageable in size, but I will definitely go with the mini popovers next time. Unlike most popovers, these retain their integrity even after they come to room temperature. I even refrigerated and reheated some, and they were just as fantastic. Enjoy!

This recipe is from Bon Appetit magazine.

Shopping list:

  • Flour- 2 cups
  • Parsley- 2 tablespoons, chopped
  • Kosher salt- 1 tablespoon
  • Black pepper- 1 teaspoon
  • Nutmeg- 1 teaspoon
  • Eggs- 3
  • Milk- 2.5 cups
  • Butter- 3 tablespoons
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