Pecan Encrusted Pork Chops with Pumpkin Sauce

    Pecan Encrusted Pork Chops with Pumpkin Sauce


    62 people made this

    About this recipe: This is a super-delicious pork chop recipe. Pork chops are coated in a pecan-breadcrumb mixture, then pan-fried and served with a homemade pumpkin sauce. Serve with rice, potatoes or pasta.

    Serves: 4 

    • 400g pumpkin puree
    • 175ml apple juice
    • 150g sugar
    • 1 pinch ground cloves
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 120g pecans
    • 80g bread crumbs
    • 750g (1.25cm thick) boneless pork chops
    • 4 tablespoons oil for frying

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Whisk together pumpkin puree, apple juice, sugar, cloves, ginger and cinnamon in a saucepan until smooth. Bring to the boil, then reduce heat to medium-low and simmer until the mixture has reached the consistency of apple sauce. About 10 minutes.
    2. 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.
    3. Heat oil in a frying pan 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 kitchen towel-lined plate. Serve the pork chops with a dollop of pumpkin sauce.

    If desired, reduce the sweetness of the pumpkin sauce by using just 4 tablespoons of apple juice mixed with 125ml water.

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