Spicy 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.

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
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PUMPKIN SPICE-RUBBED PORK LOIN

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, add the pumpkin pie spice, mustard powder, onion powder, garlic powder, a pinch of salt and a grind or 2 of pepper. Stir and rub on all sides of the pork loin. Let rest at room temperature for up to 2 hours.
• Add 2 tablespoons oil to an ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate.
• In a small bowl, mix together the brown sugar, remaining 2 tablespoons oil and a pinch of salt. Rub onto the pork on all sides. Then place back into the pan and into the oven. Bake until the pork is cooked through, about 35 minutes for medium. Let the meat rest about 10 minutes before slicing.

SPICY PUMPKIN PORK CHOPS

Steps:

• Season the pork chops generously on one side with salt and freshly ground black pepper; set aside.
• 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.
• 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.
• 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.
• Spoon sauce over pork chops and put any extra sauce in a small bowl or ramekin. Makes 4 servings.

SUGAR SPICED PORKCHOPS IN PUMPKIN CHIPOTLE SAUCE

Steps:

• Pumpkin Chipotle Sauce: In a medium-size pan, combine pumpkin, chipotle, salsa, Parmesan and nutmeg over medium heat. Cook until mixture almost boils, stirring occasionally. Pork Chops: In a small bowl, combine brown sugar, cumin, chili powder, salt and pepper. Dredge pork chops in sugar/spice mixture. Heat oil in a non-stick skillet over medium heat. Add chops and cook 8 to 10 minutes, or until done, turning occasionally. To serve, spoon a generous 1/3 cup of the pumpkin sauce over the bottom of each of 4 plates, placing pork chops on top of pumpkin mixture. Sprinkle with tomatoes and cilantro.

PORK CHOPS IN PIPIAN

Steps:

• Make the sauce: Remove the stems from the chiles de árbol, and gently roll the chiles between your fingers to remove the seeds. Discard seeds. Set a bare skillet over high heat for 5 minutes, then add the chiles. Toast until they are darkened and fragrant, approximately 4 to 5 minutes. Place them in a bowl, cover with 2 cups boiling or very hot water, and set aside to soak.
• Return the skillet to high heat. Add the tomatoes, onion and garlic, and cook, turning occasionally, until charred, approximately 10 minutes. Put the vegetables on a plate, and set aside to cool, then slip the skins off the cloves of garlic.
• Return the skillet to medium-low heat. Place the pumpkin seeds, peanuts and sesame seeds in the skillet, and cook, stirring and shaking the pan continuously, until they are toasted and fragrant, approximately 2 to 4 minutes. Put the seeds and nuts in a bowl, and stir in the cinnamon, cloves and allspice.
• Put the chiles and soaking liquid in a blender with the tomatoes, onion, garlic, the nut-seed mixture and the chipotle. Purée until smooth.
• Add the oil, lard or chicken fat to a large, heavy-bottomed pot, and heat over medium heat until it is nearly smoking. Add the purée. It will sputter a lot. Lower the heat, and stir, cooking the mixture down to a thick paste. It will continue to sputter and pop. Add the broth to the paste, and stir, then season with the salt, sugar and vinegar, and cook for another 15 minutes or so, until it resembles a thick, creamy soup. Lower heat to a bare simmer.
• Make the pork chops: Season the pork chops aggressively with salt and pepper, and dust them with the flour. Add the oil to the skillet, and heat over medium-high heat until nearly smoking. Add the chops, and let them cook undisturbed, in batches if necessary, until crisp and well browned, about 5 minutes per side. Set them aside to rest for 5 minutes or so. Serve a chop per person on a generous amount of sauce, with tortillas to mop it up. Extra sauce can be used to braise chicken, lamb or more pork, or as a topping for enchiladas.

SWEET AND SPICY PORK CHOPS

Steps:

• Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.

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.

SPICED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

CAJUN SPICED PORK CHOPS

Steps:

• Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
• Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).