MAPLE-GLAZED PORK CHOPS WITH PUMPKIN POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the polenta: Heat the olive oil in a small skillet over medium heat. Add the sage to the oil and cook until the sage is slightly crisped, about 1 minute. Remove from the heat and set aside. Meanwhile, put the broth and milk in a medium saucepan and bring to a boil over high heat. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes. Pull the saucepan from the heat and whisk in the pumpkin, sage with the oil, cheese, salt, and pepper. Hold in a warm place.
- For the pork chops: Heat a large skillet over medium-high heat. Dry the pork chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay the chops in the pan and cook until lightly browned on the first side, about 4 minutes. Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more. Transfer the chops to a platter.
- Pour off the excess oil from the pan. Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops. Cook over high heat until the mixture is syrupy, about 5 minutes. Season to taste.
- Serve the pork chops with the pumpkin polenta and drizzle with the sauce.
Nutrition Facts : Calories 528 calorie, Fat 20 grams, SaturatedFat 7 grams, Carbohydrate 50 grams, Fiber 4.5 grams, Protein 38 grams
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.
PUMPKIN PORK CHOPS
I had some leftover canned pumpkin from making another recipe so I made these up! They have a spicy kick to them. I hope you like them!
Provided by ChefLee
Categories Pork
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 11
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.
PUMPKIN SPICE-RUBBED PORK LOIN
Provided by Sunny Anderson
Time 3h
Yield 4 servings
Number Of Ingredients 9
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.
PORK CHOPS WITH PUMPKIN GRITS AND SWISS CHARD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring 3 cups water to a boil in a medium saucepan. Whisk in the grits, 1/2 teaspoon salt and a few grinds of pepper. Reduce to a gentle simmer and cook, whisking, until thickened, 5 to 7 minutes. Stir in the cheese and pumpkin until smooth; season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, heat a large skillet over medium-high heat; add the vegetable oil. Season the pork chops with salt and pepper, add to the skillet and cook until browned on the bottom, about 3 minutes. Flip the pork and cook until almost cooked through, 2 to 3 more minutes. Add the butter and sage and cook until the butter is melted. Tip the skillet slightly and spoon the butter over the pork; cook, basting with the butter, until the pork is cooked through and the butter is golden brown, 1 to 2 more minutes. Remove the pork to a plate, leaving the butter in the skillet. Place the sage leaves on the pork chops; tent with foil to keep warm.
- Return the skillet to high heat and add the shallot and chard stems. Cook, stirring, until tender, about 3 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Add the vinegar and cook until dry, about 1 minute; season with salt and pepper. Divide the grits and chard among plates. Top with the pork chops.
Nutrition Facts : Calories 660, Fat 41 grams, SaturatedFat 18 grams, Cholesterol 133 milligrams, Sodium 968 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 39 grams, Sugar 4 grams
PORK CHOPS IN PIPIAN
This is a recipe built on my memory of a dish I ate in a sticky-tabled Mexican restaurant in pregentrification Park Slope, Brooklyn: fried pork chops served over a thick, spicy sauce of seeds and nuts and chiles - what the cookbooks and histories of Mexican food call pipian, for the pepitas, or pumpkin seeds, used in its creation. It is hardly authentic, but it is simple to make and hugely delicious. Make sure to get a good hard sear on the pork chops before nestling them into the sauce, then serve with tortillas.
Provided by Sam Sifton
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 795, UnsaturatedFat 37 grams, Carbohydrate 28 grams, Fat 53 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 12 grams, Sodium 1161 milligrams, Sugar 11 grams, TransFat 0 grams
SAGE AND BALSAMIC PORK CHOPS WITH CREAMY PUMPKIN POLENTA
Serve with steamed broccoli or cauliflower.
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F.
- Preheat a large, oven-proof skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). In a shallow dish, combine the balsamic, sage, parsley, garlic, the remaining 1 tablespoon of EVOO, salt, and pepper. Coat the pork chops and then place them in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side. Transfer the skillet to the oven to finish off, about 8 minutes, or until the meat is firm to the touch but not tough.
- While the chops are cooking, in a sauce pot combine the chicken stock, milk, and pumpkin and season with the nutmeg, salt, and pepper. Place over high heat and bring up to a simmer. Whisk in the polenta and stir until it begins to mass together. Add the grated cheese and butter, stirring to combine. Keep in mind that polenta is very forgiving. If it becomes too thick, not smooth and creamy, you can always add more warm chicken stock or milk.
- Serve the polenta alongside the sage and balsamic pork chops with steamed vegetables. Garnish the polenta with a little extra grated or shaved cheese.
CHEF JOHN'S PUMPKIN-BRAISED PORK
You'll see this titled 'Pig in a Pumpkin' on the blog even though we're not using a whole pig, we're using a whole pumpkin! If you're looking for a fun, and very seasonably appropriate way to cook some pork shoulder, I can't think of a better, or more beautiful one, which is why I really hope you give this a try soon. Season the pork any way you want. I plated mine up with buttery mashed potatoes and Brussels sprouts.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 12h45m
Yield 10
Number Of Ingredients 12
Steps:
- Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, and shallots. Mix thoroughly and cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Add flour to pork and mix to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
- Insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the 'lid'. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
- Line the bottom of a baking pan with parchment paper and place pumpkin on top. Stuff the pumpkin with the browned pork; pour in cider. Cover with the top.
- Bake in the preheated oven until pork is very tender, about 4 hours. Pour in a little more cider after a few hours in the oven, since a lot of it evaporates. Remove from the oven and let rest; brush pumpkin with some of the rendered fat from the bottom of the pan.
- Scoop pork onto serving plates and cut out pieces of pumpkin to serve alongside. Combine remaining rendered fat with cooking liquid from inside the pumpkin. Let sauce rest for a few minutes so you can skim off most of the fat. Spoon sauce over the pork.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 16.6 g, Fiber 2.1 g, Protein 20.2 g, SaturatedFat 5.8 g, Sodium 631.9 mg, Sugar 8.2 g
PECAN-CRUSTED PORK WITH PUMPKIN BUTTER
This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with a delicious homemade pumpkin butter. (You can always use store bought pumpkin butter if you can find it but homemade is always better).
Provided by Andrew Benoit
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
- 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.
- Heat oil in a skillet 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 paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.
Nutrition Facts : Calories 682.8 calories, Carbohydrate 70.6 g, Cholesterol 62.2 mg, Fat 32.6 g, Fiber 7.1 g, Protein 31.2 g, SaturatedFat 5.3 g, Sodium 435.6 mg, Sugar 48.3 g
PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE
There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish.
Provided by Bon Appétit Test Kitchen
Categories Pork Quick & Easy Low Cal High Fiber Dinner Pork Chop Squash Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
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.
More about "pumpkin pork chops recipes"
PORK CHOPS WITH PUMPKIN AND APPLES - SAVORING ITALY
From savoringitaly.com
Cuisine AmericanCategory DinnerServings 2
PORK CHOPS IN PARCHMENT PAPER - FEARLESS FRESH
From fearlessfresh.com
DOUBLE PUMPKIN PORK CHOPS | RECIPE | PORK CHOPS, PORK ...
From pinterest.ca
PUMPKIN PORK CHOPS RECIPE - FOOD.COM | RECIPE | PORK CHOPS ...
From pinterest.ca
10 BEST PORK SIRLOIN CHOPS RECIPES | YUMMLY
From yummly.com
PUMPKIN SEED CRUSTED PORK CHOPS - GOOD FOOD AND TREASURED ...
From goodfoodandtreasuredmemories.com
ALEX GUARNASCHELLI’S PUMPKIN SPICE PORK CHOPS
From heronearth.com
PORK CHOPS WITH PUMPKIN PUREE :: QUICK AND SIMPLE RECIPES
From rosacooking.com
PUMPKIN SEED BREADING FOR PORK CHOPS ARCHIVES - GOOD FOOD ...
From goodfoodandtreasuredmemories.com
PUMPKIN PORK CHOPS - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
DOUBLE PUMPKIN PORK CHOPS - PARADE: ENTERTAINMENT, RECIPES ...
From parade.com
PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE RECIPE ...
From bonappetit.com
PUMPKIN PORK CHOPS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
THE PARCHMENT PAPER COOKBOOK: PORK CHOPS WITH PUMPKIN AND ...
From huffpost.com
PUMPKIN SPICE PORK CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SLOW COOKED CIDER PORK CHOPS WITH PUMPKIN AND APPLES - FOOD
From myhumblekitchen.com
BONELESS PORK CHOPS WITH QUINCE CHUTNEY AND FRIED PUMPKIN ...
From gocookyummy.com
SPICY PUMPKIN PORK CHOPS - FOOD RECIPES
From recipes.studio
SHEET PAN PORK CHOPS & BRUSSEL SPROUTS RECIPE BY ALEX ...
From parade.com
PORK CHOPS WITH POTATO AND PUMPKIN PUREE RECIPE | EAT ...
From eatsmarter.com
43 PORK CHOP RECIPES FOR EASY DINNERS AT HOME | EPICURIOUS
From epicurious.com
PUMPKIN AND PORK CHOPS RECIPES (4) - SUPERCOOK
From supercook.com
DOUBLE PUMPKIN PORK CHOPS | RECIPE | PORK CHOPS, RECIPES ...
From pinterest.ca
GRILLED PUMPKIN BBQ-GLAZED PORK CHOPS RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN TEA GLAZED PORK CHOPS AND APPLES
From runningtothekitchen.com
PUMPKIN SEED CRUSTED PORK CHOPS - GOOD FOOD AND TREASURED ...
From pinterest.ca
ROAST PORK CHOPS WITH CARAMELISED APPLES & SPICED PUMPKIN ...
From lukemangan.com
GRILLED PUMPKIN BBQ-GLAZED PORK CHOPS | RECIPE | GLAZED ...
From pinterest.com
FIVE-SPICE ROASTED PORK WITH BROWN BUTTER-PUMPKIN SAUCE
From today.com
15 BEST SIDE DISHES FOR PORK CHOPS | ALLRECIPES
From allrecipes.com
PORK CHOPS WITH PUMPKIN DEMI-GLACE | KENYON GRILLS
From cookwithkenyon.com
GET LUNCH OF CURRY-PUMPKIN PORK CHOPS | EASY HEALTHY ...
From recipeseasy.info
RECIPE: HONEY PUMPKIN PORK CHOP STEP BY ... - HANDY.RECIPES
From handy.recipes
PORK CHOP CASSEROLE WITH HERBS, PUMPKIN & POTATOES ...
From italianrecipebook.com
SAGE PUMPKIN PORK CHOPS - SNIXY KITCHEN
From snixykitchen.com
WHY YOU NEED TO CURRY-PUMPKIN PORK CHOPS | QUICK AND EASY ...
From recipescooking.info
PECAN CRUSTED PORK CHOPS WITH PUMPKIN BUTTER - CLOSET COOKING
From closetcooking.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #pork #easy #fall #spicy #seasonal #inexpensive #meat #pork-chops #taste-mood
You'll also love