Spicy Pumpkin Pork Chops
The combination of ingredients blend so well together, giving this Spicy Pumpkin Pork Chops recipe fabulous flavor. It's deliciously different!
Ingredients
- 4 large pork chops
- ground Himalayan pink 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.