Spicy Pumpkin Pork Chops

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By Francine Lizotte
from Surrey South, BC

The combination of ingredients blend so well together, giving this recipe a fabulous flavor.

serves 4 servings
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients

  • 4 lg
    pork chops
  • ground himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
  • 1 Tbsp
    garlic infused oil (substitute canola oil)
  • 1 Tbsp
    clarified butter
  • 1/2 c
    red onions, finely chopped
  • 2 lg
    cloves garlic, pressed
  • 1 c
    low-sodium chicken broth
  • 1 1/2 c
    pumpkin purée
  • 1/2 Tbsp
    sriracha sauce
  • 1/2 Tbsp
    herbes de provence
  • 1 tsp
    pumpkin pie spice
  • 2 Tbsp
    brown sugar
  • 1/4 c
    35% heavy cream
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How To Make

  • 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
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