Pecan-Crusted Pork with Pumpkin Butter Recipe -
Pecan-Crusted Pork with Pumpkin Butter Recipe
  • READY IN 30 mins

Pecan-Crusted Pork with Pumpkin Butter

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 pork chops Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. 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.
  2. 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.
  3. 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.
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  • Cook's Note
  • If desired, reduce the sweetness of the pumpkin butter by using just 1/4 cup of apple juice mixed with 1/2 cup water.

Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2008

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!

Most Helpful Critical Review
Dec 01, 2008

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.

Oct 19, 2008

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.

Oct 17, 2008

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.

Feb 06, 2008

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...

Nov 08, 2008

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.

Oct 23, 2012

The kids loved this, especially the pumpkin butter.

Nov 29, 2010

Very easy and delicious!


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  • Calories
  • 683 kcal
  • 34%
  • Carbohydrates
  • 70.6 g
  • 23%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 7.1 g
  • 29%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 436 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Andrew Benoit
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