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.
If desired, reduce the sweetness of the pumpkin sauce by using just 4 tablespoons of apple juice mixed with 125ml water.
I have been cooking for years. The best way that I found to make a great crust is a mixture of mayo and dijon mustard with a few drops of water mixed together, dip pork chops, chicken or even fish in it. In another bowl pour panko (found in oriental section) bread crumbs and seasoned bread crumbs together with pecans or for Italian dishes grated parmesan cheese. Heat a pan with enough oil just to cover meat 1/2 way.Cook until crisp then finish in oven. - 19 Oct 2008 (Review from Allrecipes US | Canada)
The pumpkin butter was delicious! I had trouble getting the breading to crisp up and get golden and stay on the chops, but then I seem to have that trouble with anything breaded. (Guess I don't know the secret to breading.) Anyway, it tasted really good, my family loved it, and I would definitely make this again! - 23 Jan 2008 (Review from Allrecipes US | Canada)
This is a grat recipe. I never tried it with Pumpkin Butter before, it's delicious As far as "getting the breading to crisp up and get golden and stay on the chops", the best thing to do is to add a egg to the bread crumb and pecans and then coat the pork chops with this mix. The egg will help it stay in place. - 17 Oct 2008 (Review from Allrecipes US | Canada)