Recipe by Andrew Benoit
"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)."
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1 (14 ounce) can
(1/2 inch thick) boneless pork chops
oil for frying
The pumpkin butter was delicious! I had trouble getting the breading to crisp up and get golden and stay on the chops, but then I seem to have that trouble with anything breaded. (Guess I don't know the secret to breading.) Anyway, it tasted really good, my family loved it, and I would definitely make this again!
The pecan crusted pork was quite good, but felt the pumpkin butter over powering. It actually turned out like something you'd spread on your morning toast. The combination didn't exactly hit the mark. Too much work for so little results.
I have been cooking for years. The best way that I found to make a great crust is a mixture of mayo and dijon mustard with a few drops of water mixed together, dip pork chops, chicken or even fish in it. In another bowl pour panko (found in oriental section) bread crumbs and seasoned bread crumbs together with pecans or for Italian dishes grated parmesan cheese. Heat a pan with enough oil just to cover meat 1/2 way.Cook until crisp then finish in oven.
This is a grat recipe. I never tried it with Pumpkin Butter before, it's delicious
As far as "getting the breading to crisp up and get golden and stay on the chops", the best thing to do is to add a egg to the bread crumb and pecans and then coat the pork chops with this mix. The egg will help it stay in place.
I'm not so great when it comes to frying in the pan, these were a little over done, but had a good flavor. I might try it again...
This was a fun way to use my leftover pumpkin puree from pumpkin pies. I followed the recipe exactly, except for the cooking method. I seared both sides of the pork in a hot skillet, then finished cooking them in the oven (at 400) for about 15 minutes. I find this leaves them very moist. Also, I breaded them and refrigerated for an hour before I cooked them, I think this helps the coating to stay on better. My kids loved the chops too.
The kids loved this, especially the pumpkin butter.
Very easy and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan-Crusted Pork with Pumpkin Butter
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 294
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