Pumpkin Pork Chops

Submitted by ChefLee

"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!"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4-5

ingredients

• 4 -5 pork chops, center-cut thin bone-in
• 1 cup canned pumpkin
• 2 tablespoons honey, pref. raw-thick type
• 1⁄4 teaspoon Lawry's Seasoned Salt
• 1⁄2 teaspoon red pepper flakes
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon allspice
• 1⁄2 teaspoon apple cider vinegar
• 2 tablespoons chicken broth
• 1⁄2 cup celery, chopped fine (about 1 rib)
• 1 tablespoon butter

directions

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

Reviews

[justcallmetoni]

Wow was this a sensational dish and quite out of the ordinary. I had lots of leftover butternut squash and used that in place of the pumpkin. I loved the way the celery worked with the butternut and the spices and thing the topping alone could stand as a perfect side to either pork or chicken. Made a full batch of the topping for just two boneless chops so the meat was well encased, moist and tender. Thank you for a meal that provided great results with very little effort. Made for Potluck Tag.

 

[Deb G]

Just great on a chilly fall night! I wanted to use the whole can of pumpkin (which is 1 and 3/4 cups), so I doubled the seasonings except for the red pepper flakes. The 1/2 tsp. was enough of that for me! Absolutely loved it and will make again. I served plain cooked spinach and cornbread with it. Thanks for a wonderful recipe.

 

[Ina Pickle]

I liked these!! Spicy and keeps the meat so tender and juicy. I used really thin chops so I could see a longer cooking time for thicker chops. Thanks for a unique pork chop recipe!