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. To make it, start by preheating your oven to 425º F. Cut 1/2 of a smaller winter squash into … Continue reading →