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Pecan pork chops with pumpkin sauce recipe

Pecan pork chops with pumpkin sauce recipe



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  • Vegetarian
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This is a super-delicious pork chop recipe. Serve with rice, potatoes or pasta.

62 people made this

IngredientsServes: 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

MethodPrep: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.

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Reviews & ratingsAverage global rating:(101)

Reviews in English (86)

by Patricia K

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

by SANDRALH

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

by GatoLindo

This is a grat recipe. I never tried it with Pumpkin Butter before, it's deliciousAs 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


Maple Pecan Crusted Pork Chops

The perfect complete fall dinner: maple pecan crusted pork chops with cheddar mashed red potatoes & a simple apple slaw! Pork chops are pounded thin and then coated in a maple pecan crust. They’re cooked on the stovetop until golden and then baked until tender & juicy. Served with the tastiest potatoes and a really bright, refreshing seasonal slaw. This meal is hearty and substantial, and would work any night of the week!

Maple pecan crusted pork chops – the details

These maple pecan crusted pork chops are beyond delicious! I’ve made them a few times now and everyone has loved them. They’re crispy on the outside, tender and juicy on the inside, with a buttery, nutty flavor from the pecans and a subtle sweetness from rich maple. Definitely not your average pork chop.

The process for the pork starts by pounding them thin. You’ll want to buy thick, boneless pork chops and either ask your butcher to pound them for you or you can do it yourself with the flat side of a meat tenderizer. You’re looking to get the pork just slightly thicker than a quarter of an inch. The pounding will also help keep the pork tender.

From there, you’ll dredge the pork chops in 3 steps: first through flour and salt, then through eggs beaten with maple syrup, and finally through a panko breadcrumb, pecan, and black pepper mixture. The chops get cooked for a couple minutes per side until golden (keep a close eye so the crust doesn’t burn) and then baked in the oven until just cooked through. Results in juicy, extremely tasty pork every single time.

The pork chops are so incredibly delicious and can really be served with just about any fall sides – this pumpkin risotto would be great, maybe some roasted root vegetables, or even a simple table salad.

My favorite combo? Mashed red potatoes with lots of sharp white cheddar cheese and a simple apple slaw. The tang and saltiness of the cheesy potatoes works perfectly with the sweet pork. And then the slaw is just a really nice crisp, crunchy bite to balance everything out.

And finally, to make this meal truly complete – you’ll whip up a little pan sauce while the pork chops cook in the oven. It’s got butter, grainy mustard, more maple syrup, and fresh thyme. The best thing ever to spoon over those crispy, nutty pork chops.

There’s definitely a few steps to bring this entire meal together, but trust me…it’s worth it!


These Honey Pecan Pork Chops Are Unreal

One of the best things about fall is how often pecans start showing up in grocery stores and on menus and at gatherings. Pecan pie is always a treasure, and pecan bars are a personal favorite. The buttery crunch of pecan is a welcome addition to everything from candy to ice cream, but it does not appear on the main dish nearly as often as it should. This recipe from Spicy Southern Kitchen rectifies that situation, though, with a sweet-savory dish of honey pecan pork chops that sound like the next best thing to eating candy for dinner, and they only take 13 minutes to cook from start to finish.

The pork chops are seasoned with salt and pepper and dredged in flour before getting a nice sauté in butter and olive oil until they’re golden-brown, crisp, and delicious. You could totally stop right there and have a fantastic pork chop dinner, but this recipe takes things to a completely different level, because after the pork chops are removed, you’re instructed to deglaze the pan with a bit of chicken broth, honey, and chopped pecans. It sounds like instructions for candy, but the recipe gets some heat from a bit of optional cayenne pepper, and richness from a teaspoon of Worcestershire sauce. Then you just put the pork chops back in the pan and coat them with the sauce, and they’re ready to serve.

Clearly, you’re going to want to ladle as much of the honey and pecan sauce as possible over those pork chops when you serve them. The author suggests putting the pork chops on a bed of rice, which sounds like an excellent idea because the rice could soak up the leftover glaze — and no one wants any of that honey pecan goodness to go to waste.


Related Video

For a Family that saw one member survive Breast Cancer, and to reduce the likelihood of reoccurrence, we often embark on tiny little tweaks to recipes that with the right knack, do not impact the intended flavor profile of the Chef’s Vision. Here, I wanted to increase succulent mouth-feel by reducing the overall surface area of the medallions by not slicing them down the equator, leading to less overall coverage of overcaramelized sugars from the honey and brown sugar in the Carolina Mustard Sauce. To allow for even cooking with still some wanted caramelization, i reduced the Oven Temperature to 325 F and added about 25 minutes to the idea that one reviewer had about baking for 30 minutes in a 350 F oven instead of grilling. To secure minimal caramelization with such a long oven time, i limited the Honey Quantity to one tablespoon and brown sugar to one teaspoon. Came out Fabulously!

We had these as an appetizer for our gourmet group and they were so good. The person that made them followed some tips and made them in oven.

These were yummy - big thanks to the reviewer who suggested baking them at 350. I figured bacon on the grill would be good but a huge mess to clean so opted for the bake method. Put the pecans on top, then poured sauce over (only used about 1/3 of it). Broiled for a few minutes at the end to crisp it up. Even the kids loved it and we were all fighting over the last one. Not as much work as it sounded and will make again but quite rich with the honey in the sauce and the bacon so not too often.

I have made this several times with the following modifications. I have used a pork chop and wrapped the bacon around it, then added the sauce and pressed the pecans all over. I cook the chops on a cast iron skillet. The bacon gets crispy this way and the pecans get this awesome caramelized nutty quality. Making tonight with tenderloin but will slice the whole tenderloin in slices as thick as slice of bacon.

Excellent! So flavorful, moist and delicious. I took the advise of another reviewer and put these in the oven instead of grilling them. They turned out famously, but I think I might try to grill them indoors next time since the bacon didn't look as yummy as it did in the photo. It was cooked, but not dark and crispy like I would have wanted it to be. That Mustard sauce is heavenly! Definitely a new family favorite! I thought cutting the strips was going to be difficult, but it was surprisingly easy. I also just sprinkled the pecans on the spirals, then topped with the sauce. YUM!

Delicious dish! Was obviously going to need some work based on gaps in the recipe as written, but even after reading other reviews, I wasn't sure how to approach it. My particular solution was to partially cook the bacon, butterfly tenderloin and pound it flat & use many more toothpicks. I mixed the (finely chopped) nuts into 1/2 of the mustard sauce and pressed the pinwheels into the mixture, flattening them somewhat. I refrigerated the pinwheels for about 3 hours prior to grilling. Cooked for a shorter time. I served over sauted spinach. They stayed togehter well and were so juicy & good that I didn't realize until later that I had forgotten to reheat and serve the remaining sauce along with the meal. That is a happy surprise as it was totally unneeded but will give me another opportunity to enjoy that yummy sauce with a different kind of meat tonight.

This is a phenomenal recipe. Cooked like the recipe stated only we chopped the pecans & mixed them into the mustard sauce as some of the others had recommended. We made for our Couples Gourmet group on May 6 & they all LOVED it. And we've already made it again & are taking it as the appetizer to our Wine Club this weekend as a pairing to our Cline 2010 Ancient Vines Mourvedre. Thank you for a WONDERFUL recipe. easy to prepare & delicious! We will make it again & again!

I left out the salt in the pecan crust and it was still way too salty-all three of us agreed.

Amazing. Slight shortcut- rolled the pork & bacon into pinwheels and placed into a baking dish. Mixed the pecans into the mustard sauce (also delicious), poured over the pinwheels, and baked for 30 minutes at 350. Phenomenal dish!

I loved the flavor of this but I'm not entirely sure the pinwheels were worth the effort. From the reviews I read, I think some people thought the sides were supposed to be coated in nuts but according to the recipe it was just the outside of the pinwheel. The nuts still didn't stay on very well though. I will definitely try this again but will attempt a different presentation. And how on earth did yɺll get a pork tenderloin sliced into 6 filets? Best I could manage was 3 so I cut those in half and then pounded them. :)

I took a really big shortcut with this and did not make the pinwheels. I took a Pork Tenderloin and sliced it down the middle to butterfly it. I added 2 thick slices of bacon and pinned the pork back together. I don't know what "Carolina Mustard Sauce" is so I made up my own. 2 TBS Fancy Mustard, 2 TBS Honey, 1 TBS Balsamic Vinegar. I rubbed the mustard mixture over the pork then some coarsly chopped pecans. It was a great hit. It will be done again.

whole family loved. I am not surprised others had issue w/ pecans not sticking (too early in prep), so I did the following: cut pinwheels then add sauce on both sides. press in pecans on one side and put that grill side down. rest of pecans i mixed in a bit of leftover marinade and added to 2nd side after we flipped over. worked great. Next time I'll wrap pinwheels w/ bacon on outside (directions sounded to me to put on pork and roll, putting it inside) and I think that would help cook more of the bacon. Due to time we did not make sauce in advance yet really enjoyed it--don't let that stop you from trying the recipe.

This was better than I though it was going to be. I made the sauce the day ahead and it was amazing. We also didn't grill it as long and the meat was tender and moist. After reading the other reviews about the pecans falling off during cooking, I ground the nuts very fine and placed them on top of the pinwheels. Then I basted the pinwheels with the sauce. We grilled the non-nut side first, which seemed to help the pecans stay on. I will definitly make this again.

This recipe is absolutely delicious! Used thick-cut bacon and cubed pork tenderloin, and marinated overnight in the mustard sauce. Rolled up the day of, and grilled just a couple minutes on each side. Delicious, and will be a definite summer favorite!

I was a little bit worried that my family would not like this recipe but they ended up loving it! In order to keep the pecan crust from falling off like a previous reviewer, I browned the rolls in a grill pan and then baked them in the oven to 160 degrees. The sauce was really flavorful. I also pre-cooked my bacon. Even my son who does not usually eat meat loved these!

Both the sauce and the pecan-crusted pinwheels were very easy to put together. I found that just a half recipe of the sauce was sufficient to coat the pork, with plenty left over as a dipping sauce for each bite. With the halved pinwheels only about 1/2" thick, both husband and I were dubious about the cooking time, and found that 4- 5 minutes per side was just right. We do love the sauce, and will make that again for other pork dishes. The pinwheels, however, were a fun experiment that I don't feel compelled to try again. Much of the pecan crust simply fell off during cooking, so we did not get much flavor from that.

Delicious! Great flavor. Fun presentation. Made the sauce the same night, so while I'm sure it's better after 24 hours, don't let that keep you away from trying this one. I also pre-cooked the bacon in the oven for about 10 minutes before creating the pinwheels to ensure the crispness desired by my family. Pay attention to inserting the toothpicks on two parallel planes to make the last cut easier. Easy & excellent!


Ways To Use Pecans:

We really, really love them. They give this pork chop recipe its satisfying crisp crust, but we also love them:

  • Coated in honey and toasted in the oven for snacking (mix with dried fruit!)
  • Stuffed in chicken
  • Mixed into stuffing around the holidays
  • Or stuffed into mushrooms!


Recipe Summary

  • 4 boneless pork loin chops, cut 3/4 to 1 inch thick
  • Salt
  • Ground black pepper
  • 2 tablespoons butter
  • 1 cup thinly sliced red apple (1 medium)
  • ¼ cup chopped pecans
  • 2 tablespoons packed brown sugar

Trim fat from chops. Sprinkle chops with salt and pepper set aside.

In a large skillet melt butter over medium heat until it sizzles. Add apple cook and stir for 2 minutes. Push apple to sides of skillet. Add chops cook for 4 minutes. Turn chops, moving apple aside as needed. Spoon apple slices over chops. Sprinkle with pecans and brown sugar.

Cook, covered, for 2 to 4 minutes more or until an instant-read thermometer inserted in center of chops registers 145°F. Serve chops with apple slices and cooking juices.


Directions

For the Pork Chops

Preheat oven to 350 degrees F.

In a pie pan, add the eggs and mustard and beat until fully incorporated.

Pulse the pecans, thyme, salt, garlic powder and pepper in the bowl of a food processor until coarsely ground.

Pour pecan mixture onto a large plate.

Line a rimmed baking sheet with parchment paper.

In a heavy saucepan, heat oil over medium high heat.

Dip each pork chop, one at a time, into the egg mixture and then gently press it into the pecan mixture ensuring it is coated on all sides.

Place the pork chops a few at a time into the heated oil and cook for 1 to 2 minutes on each side, then place on prepared baking sheet and repeat until each pork chop is dredged in egg and pecan mixture.

Then bake for 20 to 25 minutes until all of the pork chops are cooked to an internal temperature of 150 degrees F.

For the Apple Chutney

While the pork chops are baking, prepare the chutney.

Heat a small saucepan over medium-high heat.

Add the apples, shallot, mustard, sugar, vinegar, cinnamon and salt.

Reduce heat and simmer for 10 minutes until the liquid has absorbed and the apples are tender.


Pecan-Crusted Pork Chops

Crushed pecans and tangy Dijon mustard provide the perfect coating for juicy, tender pork chops. A simple, yet impressive dinner!

Ingredients

  • 6 whole Boneless Pork Chops
  • ¼ cups Dijon Mustard
  • 2 cups Pecan Halves
  • 1 whole Large Egg
  • ¼ cups Milk
  • 3 Tablespoons Olive Oil

Preparation

1. Preheat oven to 350 F.
2. Spread a spoonful of mustard on one side of each pork chop, set aside.
3. Pour the pecans into a food processor and blend until you have a good crumb consistency. I like to keep it kind of chunky, but you can crush them to a finer texture if you prefer. Set pecans aside in a shallow bowl.
4. In another shallow bowl beat egg and milk.
5. Preheat a skillet to medium heat with the olive oil.
6. Dip each pork chop in the egg wash, then dip in the pecan mixture. Press the pecans into the pork chops lightly to ensure a good solid crust.
7. Cook two pork chops at a time in the skillet, 1-2 minutes on each side. You are just looking for good color here, they will finish baking in the oven. When the first two are cooked, set them aside on a plate and finish searing the rest.
8. Place the pan-seared pork chops on a lightly greased 10吊 inch rimmed baking sheet, put pan into the heated oven and cook for 20-25 minutes. Enjoy!


Sheet Pan Pecan Crusted Pork Chops With Honey Balsamic Veggies

Whew.. the weekend sure did fly by. Not necessarily in a good way. Things were pretty crazy around here. Next Monday we are embarking on a FULL kitchen renovation. AKA.. my stove is in the garage, my floors are nonexistent and Monday a crew of men will arrive to carry out ALL of my existing cabinets. Sooooo, running a food blog might be a little challenging over the next month or so.

Don’t get me wrong, I’ve dreamed about renovating our kitchen since we moved into this house. You guys, I know it’s cliche, but I’m getting a bright white kitchen (much to Joe’s horror) complete with shiplap and I really couldn’t be any more excited.

In preparation for demo day, I’ve been cooking like a crazy lady. We won’t have a kitchen so I’m frantically throwing together meals that are prep-able and freezer-friendly. As you know, the recipes that I post on my blog are a representation of the food that I feed my family in real life, so look to March 2017 to be the month of the make-ahead meal.

First up.. Sheet-Pan Pecan Crusted Pork Chops With Honey Balsamic Veggies. Sheet-pan friendly and a family favorite that EVERYONE eats. Granted, the boys have no idea it isn’t chicken nuggets, but still.. it’s a WINNER.

One of my favorite things about this meal is the fact that it is LOADED with protein. You’ve got chicken, egg and pecan all in one. And the veggies… you guys, They. Are. Delicious. I’ll be the first to admit that they most likely aren’t going to be selected as the winner of any upcoming beauty contests, but we don’t discriminate. Right. I like to double the honey balsamic dressing and roast some extras for myself later in the week. I personally can’t get enough brussel sprouts, but if they aren’t your thing, no worries. This is totally customizable. Use the veggies you like and skip what you don’t.

Let’s break down the process… Chop the veggies, make the dressing and crumble the pecans.

Now that everything is all set up.. season the pork chops and coat them in egg and pecan. Finally, spread it all on the sheet pan and let the oven do the rest!

Time Saving Tips and Tricks:

Prep: This meal is perfect for prepping. Honey Balsamic Dressing can be made ahead and stored in a mason jar for up to 3 days. All veggies can be pre-cut and stored in a ziplock bag. Pecans can also be toasted and chopped in advance.

Make Ahead: Pork chops can be fully assembled several hours before baking. I don’t recommend putting them together the night before, they get a little soggy. Balsamic should not be poured onto the veggies until right before they go into the oven.

Freezer: Not this time. When cooking the pecan crusted pork chops straight from the freezer, the nuts on the top burnt before I the chops were completely cooked through.


Crock-Pot Peachy Pork Chops

This recipe for Crock-Pot Peachy Pork Chops came about because I had a plethora of ripe, delicious peaches on my peach tree and I needed to come up with ways to use them up.

For the last few years my family has really struggled with our peach tree. Last year we had to pick most of our peaches before they were ripe or even near ripe because the branches were so heavy with fruit that the branches were breaking.

The year before I had to strip the tree bare of perfectly ripe peaches because they were being devoured by Japanese beetles. That was so heart breaking…plus there was the “bonus” of gathering a few buckets of the beetles….yuck.

And the year before that, there was a drought and nothing survived.

So after a few pitiful peach years, we are excited to have a plentiful year again!

So to pull this recipe off you’ll need some fresh peaches, that you can put in a food processor, blender or an immersion blender (one of my favorite tools!). I personally used this immersion blender to blend the peaches into a nice peach puree.

Then you are going to braise the pork chops on the stove top and then crock. First you fry the chops on both sides for a few minutes. Next you’ll be coating with your peach sauce. Finally you’ll add an extra sauce on top of the chops in the crock-pot. It doesn’t take long to cook. I served the pork chops with white rice and some fresh veggies.

My family enjoyed the meal and were pleased the next day that we had leftovers.