Jerk Pumpkin Seed Pork Chops with Ginger Apricot Acorn Squash

This is not your average pork chop! When I came across a recipe for  PUMPKIN SEED ENCRUSTED LAMB LOIN CHOPS, I thought what a great idea to try on pork chops. I had some fresh pumpkin seeds I had roasted when carving Halloween pumpkins so now was the perfect time to use them.  

To make the dish a little lighter, the chops were seasoned and dipped in a mixture of egg whites, soy milk and unsweetened applesauce. They were then dipped in a mixture of panko and ground roasted pumpkin seeds to which I added whole wheat bread crumb. Another way to lighten things up was to broil.  

The pumpkin seeds provided a subtly sweeter, nuttier taste to the chops than standard bread crumb. The flavor went really well with the  Broiled Ginger-Apricot Acorn Squash recipe (which I tried from Cooking at Home with Harry Kenny) and since both dishes were broiled they were done in a snap!

Printable Recipe
Serves 2
Ingredients

2 pork chops
Jerk pork seasoning (I used a mixture from Penzey's Spices)
1 egg white
3 Tbsp plain soy milk
3 Tbsp unsweetened applesauce
1/8 cup roasted sesame seeds, ground
1/8 cup whole wheat bread crumb
1/3 cup panko Japanese bread crumb
Extra virgin olive oil spray
2 Tbsp whole roasted pumpkin seeds


Directions


1. Start your recipe for acorn squash and get that in the microwave then season your pork chops with the Jerk seasoning.

2. Preheat the broiler to high.

3. Mix the egg whites, soy milk and applesauce in one dish and the bread crumb, pumpkin seeds and panko in a second dish; thirdly, have a baking sheet prepped with EVOO spray for the completed pork chops. Dip each pork chop in the egg mixture, turning to coat and then dip them into the pumpkin seed mixture, turn to coat and shake off excess. Spray each side with EVOO spray and place them on the baking sheet.

4. Broil for 10 to 12 minutes, turning half way through.
**Put the acorn squash in at this time. 
**The temperature of pork should reach 160 degrees.

5. Top with pumpkin seeds and serve with the Roasted Ginger-Apricot Acorn Squash and steamed veggies.