08 October 2010

This is a recipe adapted from one on Allrecipes.com. A perfect dish for fall.

Pecan Crusted Pork with Pumpkin Butter
1 (15 oz.) can pumpkin puree
¾ cup apple juice
¼ cup brown sugar
⅛ tsp ground cloves
1 tsp ground cinnamon
1 cup pecan chips
¾ cup soft bread crumbs
4 boneless pork chops
2 tbsp oil
1 tbsp butter

Preheat oven to 400°.

Whisk together pumpkin puree, apple juice, brown sugar, cloves, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.

Meanwhile, combine pecan chips and bread crumbs in a shallow dish. Season pork chops with salt and press into the pecan mixture to coat.

Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides, about 4 minutes per side. Remove skillet from stovetop and place in preheated oven until pork chops are cooked through, about 20 minutes, depending on thickness.

Stir butter into pumpkin butter and serve over the warm pork chops.

Makes 4 servings.

I changed a few things from the original. I changed the sugar in the pumpkin butter from ¾ cup white to ¼ cup brown. Reviewers of the original recipe said it had too much sugar, and I already had the brown sugar out for another recipe, so I used that instead of white. I also added the butter to it. It is called pumpkin butter, after all! I just thought it would help the texture out a bit.

The original recipe called for cooking the pork chops through completely on the stove top. But a lot of people said theirs didn't get done that way because they were thicker than what the recipe called for, ½". Mine were thicker than that too, so I browned them in the skillet and finished them off in the oven. And they came out perfectly. Also, the original recipe didn't call for salting the chops before breading, but I didn't think that pecans and bread crumbs would be enough seasoning.

If you can't find pecan chips at the store, get chopped pecans, and either chop them a little finer or use your food processor. They need to be smaller than the chopped pecans I saw at my store, which is what the original recipe called for. But when I saw the pecan chips, I knew they would be perfect and wouldn't need any further chopping.

Outside of fall, these chops would be great without the pumpkin butter. I really liked them a lot.

I served these pork chops with Roasted Acorn Squash. Yummy!

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  1. This looks RIDICULOUSLY good! I can never seem to cook porkchops right (either dry and overcooked or undercooked and dangerous, lol) but this looks pretty foolproof, especially since you finish them in the oven. That sauce sounds delicious and your acorn squash looks AMAZING!
    Adding to to my endless "to try" list:) Thanks, Lesa!

  2. It was ridiculously good! My wife is a wonderful cook!

  3. Hi

    I was wondering if I could make this dish without the pecans.

  4. Jackie: yes, you can but then it would just be plain pork chops.