This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with a delicious homemade pumpkin butter. (You can always use store bought pumpkin butter if you can find it but homemade is always better).

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note

If desired, reduce the sweetness of the pumpkin butter by using just ¼ cup of apple juice mixed with ½ cup water.

Nutrition Facts

682.8 calories; protein 31.2g 63% DV; carbohydrates 70.6g 23% DV; fat 32.6g 50% DV; cholesterol 62.2mg 21% DV; sodium 435.6mg 17% DV. Full Nutrition

Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2008
I have been cooking for years. The best way that I found to make a great crust is a mixture of mayo and dijon mustard with a few drops of water mixed together dip pork chops chicken or even fish in it. In another bowl pour panko (found in oriental section) bread crumbs and seasoned bread crumbs together with pecans or for Italian dishes grated parmesan cheese. Heat a pan with enough oil just to cover meat 1/2 way.Cook until crisp then finish in oven. Read More
(90)

Most helpful critical review

Rating: 2 stars
12/01/2008
The pecan crusted pork was quite good but felt the pumpkin butter over powering. It actually turned out like something you'd spread on your morning toast. The combination didn't exactly hit the mark. Too much work for so little results. Read More
(4)
102 Ratings
  • 5 star values: 68
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
10/19/2008
I have been cooking for years. The best way that I found to make a great crust is a mixture of mayo and dijon mustard with a few drops of water mixed together dip pork chops chicken or even fish in it. In another bowl pour panko (found in oriental section) bread crumbs and seasoned bread crumbs together with pecans or for Italian dishes grated parmesan cheese. Heat a pan with enough oil just to cover meat 1/2 way.Cook until crisp then finish in oven. Read More
(90)
Rating: 5 stars
01/23/2008
The pumpkin butter was delicious! I had trouble getting the breading to crisp up and get golden and stay on the chops but then I seem to have that trouble with anything breaded. (Guess I don't know the secret to breading.) Anyway it tasted really good my family loved it and I would definitely make this again! Read More
(49)
Rating: 4 stars
10/17/2008
This is a grat recipe. I never tried it with Pumpkin Butter before it's delicious As far as "getting the breading to crisp up and get golden and stay on the chops" the best thing to do is to add a egg to the bread crumb and pecans and then coat the pork chops with this mix. The egg will help it stay in place. Read More
(44)
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Rating: 5 stars
11/08/2008
This was a fun way to use my leftover pumpkin puree from pumpkin pies. I followed the recipe exactly except for the cooking method. I seared both sides of the pork in a hot skillet then finished cooking them in the oven (at 400) for about 15 minutes. I find this leaves them very moist. Also I breaded them and refrigerated for an hour before I cooked them I think this helps the coating to stay on better. My kids loved the chops too. Read More
(35)
Rating: 5 stars
09/23/2011
Hey guys a couple of you are saying you were having trouble with the coating not sticking to the meat. I didn't add the traditional breading method of flouring and dipping in egg wash for two reasons. The first of which is that I wanted the cleanest flavors possible and to not have the breading be to heavy (adding eggs and flour not only makes the breading thicker but they also add flavor) Secondly the meat itself is sufficiently moist enough to hold the coating if pressed into the meat. Also please note that the pan MUST be hot. If the pan and oil are not hot then the coating will absorb the oil helping for the breading to separate and the breading is likely to stick to the pan. I hope this information is helpful for future people making the recipe. Drew Read More
(28)
Rating: 4 stars
02/06/2008
I'm not so great when it comes to frying in the pan these were a little over done but had a good flavor. I might try it again... Read More
(15)
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Rating: 5 stars
09/15/2011
I made this for a dear friend's birthday supper. I was quite skeptical about the pumpkin butter but it was a hit! My kids are squabbling about who is taking the leftovers for lunch to work (I hit a sale on pork chops so I made nine). I could not find pumpkin puree at the grocery (apparently it's seasonal or else no one cooks with it anymore) so I used pumpkin pie filling omitted all the spices and sugar and just used the apple juice. Also because I wanted the breading to really stick I dipped the chops in beaten egg. Yum lots of thumbs up at my house. Thanks for making me look good! Read More
(12)
Rating: 5 stars
09/20/2010
I cheated. OK I had a jar of Williams Sonoma Pumpkin puree in my cupboard and was looking for a good way to use it. This was it! This was a really yummy combination that I never would have thought of myself but am so glad Drew did! I prepared the pork chops per the recipe and they had a sweet and crunchy crust that was perfect. Read More
(8)
Rating: 5 stars
10/22/2010
Yum! The pork chops themselves were fine but the pumpkin butter was great! There was a lot left over but I'm glad there was -- like others have mentioned it'll taste good on toast and such. It also tastes amazing with the "Pumpkin Rolls II" listed on this site. Read More
(8)
Rating: 2 stars
12/01/2008
The pecan crusted pork was quite good but felt the pumpkin butter over powering. It actually turned out like something you'd spread on your morning toast. The combination didn't exactly hit the mark. Too much work for so little results. Read More
(4)