Monday, July 28, 2008

Pecan-Crusted Pork with Pumpkin Butter

"I found this on, and have made it twice. Check my notes at the bottom."


Pumpkin Butter:

1 (14 ounce) can pumpkin puree
3/4 cup apple juice
3/4 cup sugar
1 pinch ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Pecan breading:

1 cup pecans
3/4 cup bread crumbs

4 (1/2 inch thick) boneless pork chops
1/4 cup oil for frying

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.


-There is a lot of crumbs and sauce, so I would recommend either cutting the amount down, or making six chops instead.

-Instead of frying in oil, I put them in a baking dish and bake at 400 degrees F. for 45 minutes. It makes them lower in fat.

-I would trim fat from chops ahead of time

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