Total Time
40mins
Prep 10 mins
Cook 30 mins

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!

Ingredients Nutrition

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

(3)
Most Helpful

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.

justcallmetoni January 07, 2009

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.

Deb G October 30, 2008

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!

Ina Pickle June 20, 2008

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