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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