One of my favorite ways to consume pig is this. Pork chops are covered in a mouthwatering homemade pumpkin butter before being crusted with pecans and breadcrumbs. If you can locate it, you can always use store-bought pumpkin butter, but homemade is always preferable.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 pork chops |
Ingredients
- 1 (14 ounce) can pumpkin puree
- ¾ cup apple juice
- ¾ cup sugar
- 1 pinch ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 cup pecans
- ¾ cup bread crumbs
- 4 (1/2 inch thick) boneless pork chops
- ¼ cup oil for frying
Instructions
- Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, 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, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
- Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.
- If desired, reduce the sweetness of the pumpkin butter by using just ¼ cup of apple juice mixed with ½ cup water.
Nutrition Facts
| Calories | 683 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 7 g |
| Protein | 31 g |
| Saturated Fat | 5 g |
| Sodium | 436 mg |
| Sugars | 48 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
The pumpkin butter was fantastic. I fried the pork chops in my deep fryer and they were ok.
Loved it! I didn’t chop the pecans with the food processor, opting to chop by hand instead. Next time I will use the food processor because although I finely chopped they they were not the same consistency of the bread crumbs and tended to lift the chops off the surface of the skillet. This charred some of the bigger pecan pieces, which had to be pulled away, and caused the chops to not cook as efficiently or evenly. We loved the recipe though and it’s easy and quick.
Yummy recipe! I used another reviewer’s recommendation of using a little mayo and Dijon on the pork before dipping it into the pecan crust, and it turned out great.
Pork chops were great. Coated them with a mix of mayo and Dijon like one reviewer suggested to make the crumbs stick.
Was working from home today and decided to have a hot delicious meal waiting for my wife when she came home. The recipe seemed fairly simple and in fact it was. Very quick and delicious. I highly approve.
This was a fabulous way to eat pork chops! I had to cut the chops I had because they were 1.5″ thick, so I cut them as close to 1/2 inch as I could. The pumpkin butter went so well on them, and also on the rolls I served on the side. I did salt and pepper the chops before breading.
Absolutely delicious! The only changes I made was to dredge the port chops in a whisked egg prior to applying the breadcrumb/pecan mixture, and I reduced the sugar in the pumpkin butter to 1/2 cup. The flavors blend together beautifully.
Pumpkin Butter is way too sweet, if I try it again it will be with no sugar added.
A good dish; the pork coating worked well even with gluten free breadcrumbs. I cut the sugar in the pumpkin sauce by half, and it was plenty sweet. This makes a LOT of sauce; probably could cut the whole recipe in half for this amount of pork.
I don’t like port very much. I made this with chicken. It was excellent! I’ve used Purée to add flavor to steamed chicken too.
This was pretty good. I think next time I would cut down some of the sugar in the pumpkin butter to make it less dessert-y.
If there were a way to give this 20 stars, I would. It was simple, and I used handcrafted pumpkin butter we bought at our local farmers market. Of course, I served it on my finest tableware, because a dish like this deserves it!
This was a great meal. Definitely making this again. Only thing changed was, I didn’t have any ginger so I just skipped it and everything turned out very well. Will be making this again in a few weeks for my daughter who loves pork chops..
My family LOVES this recipe! I’m not a cook so if I can make this…anyone can. I’ve never written a review on this website, but this recipe is so awesome, I had to do it. I’ve made it three times now in a matter of two months. The first time I followed exactly except I used Pumpkin Butter and Apple Butter that a friend brought me from an orchard in Kentucky. It was DELICIOUS! I actually like the apple butter with it the best, but my family liked the pumpkin butter. The second time I tried to do it the lazy way and used pecan meal instead of crushed pecans. Not so much. It was still great, but better with the crushed fresh pecans. The third time I was out of bread crumbs. Did I mention I’m not a cook? I couldn’t figure out what to use instead. I remembered someone saying she used corn flakes. I didn’t have any but that idea led me to use crushed potato chips. WOW– flavor bonanza!! I can’t imagine how much I upped the fat grams (don’t even want to calculate) but it was worth EVERY calorie. My family is fighting over the leftovers! I love this recipe and the original man who posted this is right…hotter oil works best to keep the breading on and make it CRUNCHY! LOVE IT!
Listen to the Author, Andrew is absolutely right, you don’t need to make an egg wash or use mayo or dijon or water or anything else to completely change this recipe… TRUST THE CHEF. I pressed the Pecan and Bread Crumb mixture onto the pork chops and that is all you need to do, perfecto!
I made the recipe as is, I really enjoyed it. I used a pretty thick boneless butterflied pork chop, I would recommend a thinner pork chop.
I used egg to help the breading stick – SO GOOD!
Amazing! tHese chops were rated by my husband as the best ever!
We all loved this recipe! I took the first reviewer ‘ s advice and used mayo and dijon mustard as a base. I also used ground pork rinds instead of most of the panko. (Low carbing it.) For the pumpkin butter I just used canned pumpkin puree with some spices and a little splenda. Be very careful not to overcook, but don’t undercooked either. I had to return to oven for 10-12 more minutes. Someone asked about sides. I made creamed peas. Green beans also would go well, and if you are not low carbing, a dinner roll! Will definitely be making these again.
I did a couple variations on this. For one, I didn’t have any nutmeg for the pumpkin butter, so I threw in a dash of cayenne. Two, I chose to turn this into a schnitzel by hammering out the chops to 1/4″, sprinkling with a tiny bit of salt and pepper, and then a traditional dusting of flour followed by egg before doing the pecan breading. Judging by the picture, I also think that I also left more texture to the pecans. Came out great, the pumpkin butter was absolutely to die for, will definitely be making this one again! Great autumn schnitzel 🙂
It wasn’t terrible, but was disappointed…. I did not have apple juice, but used apple cider…. The flavor just didn’t seem to combine well. My guests said it was good, but friends will say at even if it weren’t…. Sorry …. Don’t think this will be on my menu again!!