Spicy Pumpkin Pork Chops
When fall arrives, there’s a wide variety of squash and gourds commonly called “winter squash” available. I really enjoy cooking with them. I like to make Vegetable Tian and Squash à la Canadienne which pairs so well with a nice Turkey Dinner and of course my succulent Pumpkin Pie, and so on…
Depending on the recipe, I like to use a good quality canned pumpkin purée. Sometimes though, I might have some leftovers but not enough to make another full recipe. I like to use it up making other recipes like my Pumpkin & Spice Cream Cheese Muffins or this one… Spicy Pumpkin Pork Chops!
This recipe is all about the sauce! It has such a beautiful mix of ingredients that’s slightly spicy so it gives the sauce some depth of flavor. The seasoning is simple and yet combines perfectly together. I use sriracha and two of my spice blends; Herbes de Provence and Pumpkin Pie Spice. Now seasonings can be quite pricey like Pumpkin Pie Spice. Thinking about it, you probably have all the spices at home to make it so why buy it when you can make it from scratch at a fraction of the cost…
These Spicy Pumpkin Pork Chops are so quick to make. After the chops are cooked perfectly and transferred to the oven to keep them warm, making the sauce takes less than 10 minutes. This is a great recipe to make when time is in short supply.
It’s a beautiful dish for many reasons… You can use up your pumpkin purée leftovers, it’s quick to make plus this Spicy Pumpkin Pork Chops recipe is delicious and flavorful! This is a great meal to serve your family on weeknights.
Bon Appétit!
Check out these other delicious pork recipes…
– Char Siu Pork
– Zucchini Pork Penne
– Smoky Porky Burgers
– Stuffed Pork Tenderloin
– BBQ Pulled Pork Pizza
– Moo Shu Pork Tortilla
and for even more pork recipes, click on this link… Recipe Category • Pork
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Spicy Pumpkin Pork Chops
Hover to scale
Ingredients
- 4 large pork chops
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 tbsp. garlic infused oil (substitute canola oil) tips & tricks
- 1 tbsp. clarified butter
- 1/2 cup red onions, finely chopped
- 2 large cloves garlic, pressed
- 1 cup low-sodium chicken broth
- 1 1/2 cups pumpkin purée
- 1/2 tbsp. sriracha sauce
- 1/2 tbsp. Herbes de Provence see Recipe
- 1 tsp. pumpkin pie spice see Recipe
- 2 tbsp. brown sugar
- 1/4 cup 35% heavy cream
Directions
- Season the pork chops generously on one side with salt and freshly ground black pepper; set aside.
- Preheat oven to 200ºF.
- In a large skillet over medium heat, add garlic infused oil and when hot, place the chops with seasoned side down; season the top side with salt and pepper.
- Cook until brown and then place them on a baking sheet. Transfer the pork chops to the preheated oven to keep them warm while making the sauce.
- Return the skillet on medium heat and add clarified butter. When hot, add onions and sauté for 1 minute. Add garlic and sauté for 30 seconds. Pour in chicken broth before adding the pumpkin purée; stir to combine.
- Reduce the heat to medium-low and add sriracha, Herbes de Provence, Pumpkin Pie Spice, ground sea salt and freshly ground black pepper; stir and cook for 2 minutes.
- Add brown sugar and heavy cream; stir and bring the mixture back to a simmer, about 2 minutes.
- Spoon the sauce over the pork chops and put any extra sauce in a small bowl or ramekin.
Don't forget to rate and comment on this recipe!
