Best 4 Pumpkin Pork Chops Recipes

GRILLED PUMPKIN BBQ-GLAZED PORK CHOPS

Steps:

• For the pumpkin bbq sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and transluscent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth.
• For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill an additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce.

PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE

Steps:

• Preheat oven to 425°F. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
• Toss squash with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.
• When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Season pork chops with salt and pepper and cook until brown, 5-8 minutes. Turn over and cook until pork is cooked through, about 3 minutes longer.
• Whisk garlic, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 3 tablespoons oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.
• Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.

PUMPKIN PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl; mix pumpkin, honey, Lawry's, red pepper flakes, ginger, allspice, cider vinegar, broth, and celery.
• Melt and spread the butter in an 8X11 glass baking dish then place pork chops in it.
• Pour pumpkin mix over the chops.
• Bake chops for 30 minutes or until no longer pink inside.

SPICY PUMPKIN PORK CHOPS

Steps:

• 1. Season the pork chops generously on one side with salt and freshly ground black pepper; set aside.
• 2. In a large skillet over medium heat, add garlic infused oil and when hot, place 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 a 200ºF preheated oven to keep them warm while making the sauce.
• 3. 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 and then pumpkin purée; stir to combine.
• 4. Reduce 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.
• 5. Spoon sauce over pork chops and put any extra sauce in a small bowl or ramekin. Makes 4 servings
• 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=KBTyU_c4wUo