The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 20, 2009
MY OH MY! One of the better pork chop dishes I've made in quite some time. That pumpkin butter is something to behold!!!! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 27, 2009
I got a great crust by making the following adjustments: I made the breading by finely chopping 1/2 c pecans and 1/2 c Fiber One cereal in the food processor (I'm sure regular breadcrumbs work fine in place of the cereal, it's just one of those nutrition "sneaks" I use to get more fiber). I dipped the pork chops in a beaten egg before pressing them into the pecan mixture for a thick coating. Then I cooked the chops by coating the skillet with a generous amount of cooking spray instead of using oil. It worked great, and I give the pumpkin butter a thumbs up too. Served the pork with sauteed green beans and a flaky biscuit.
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Cooking Level: Intermediate

Home Town: Kennett Square, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 26, 2009
This was great, and I'm not usually a fan of pork chops. I made a couple of changes due to what I had on hand. Instead of breadcrumbs I used about 1/2 cups of crushed cornflakes and 2 TBSP of wheat germ. Also, I only had 1/2 cup of pecans but it was enough for 4 thin chops (just barely, but enough). I dipped the pork chops in an egg before dipping them into the pecans to make them stick. I'll be making this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 12, 2009
The homemade pumpkin butter definitely made this dish, but it is extra work. Store bought pumpkin butter works just as well!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 2, 2009
Loved this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 2, 2008
The pumpkin butter is so wonderful with the pork. I may try to bake the chops next time.
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Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 1, 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.
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Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 20, 2008
It didn't look all that pretty at first, but one bite and my husband and I were hooked. I made the pumpkin butter (I was skeptical at first) and it just made the entire meal AMAZING! I do believe that was the first recipe my husband has made multiple and many compliments on. (ie, he raved for the first time ever) Wonderful!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 17, 2008
Wonderful dish. The contrast between the salty, meaty pork and pecans with the sweet autumn pumpkin butter was fantastic. Try it without sugar; it really isn't necessary. I've made this dish for my very picky boyfriend who is "morally opposed" to eating "meat with sweet" as he says, and he loved it anyway.
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Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 17, 2008
This was awesome! I would have never thought that the two tastes of pumpkin and pork would blend so well!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 8, 2008
This recipe sounds wonderful but I am having a difficult time with what sides to serve. Any suggestions?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 8, 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.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 3, 2008
This was delicious. I prepared exactly as the recipe is written although my pork chops were slightly thicker so I browned the first side, flipped them and slid the pan in the oven to finish. The pumpkin butter is amazing and I'm sure I'll find other uses for that as the recipe does make quite a bit.
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Cooking Level: Intermediate

Home Town: Elmira, New York, USA
Living In: Apalachin, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 3, 2008
Quick and easy, I would change a thing. My family loved them. Will defintly make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 1, 2008
Loved the combination of bread crumbs with the pecans. I used Panko bread crumbs and reduced the sugar in the pumpkin butter. I will definitely make again. Thanks!
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Cooking Level: Intermediate

Home Town: Eldon, Missouri, USA
Living In: Friendswood, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 30, 2008
Wow! Every bit as good as the description. I made the dish exactly as the recipe stated and I wouldn't change a thing. The whole family loved it, and has been using the leftover pumpkin butter on toast, waffles, etc. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 27, 2008
My husband and I thought this turned out great! My sister loved it and she doesn't even like pumpkin. I didn't have any bread crumbs, but had some Low-sodium Ritz crackers so I chopped them up with the pecans in my processor. I used an egg wash and only added 1/2 cup sugar to the pumpkin butter. The grocery store only had a large pack of pork chops....but I'm glad we have leftovers!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Oct. 27, 2008
Delicious! I layed everything out and my fiance made this for us. It was sooo good. We also cooked some bacon on the side and sprinkled it on top of the pumpkin butter. We will definitley make this again!
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Cooking Level: Expert

Home Town: Newnan, Georgia, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 27, 2008
Very good and very simple! My only problem was lots of leftover pumpkin butter (which would go great on toast or waffles!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 23, 2008
This was great! I dipped the pork in an egg wash first. I used Italian panko crumbs for the bread crumbs. These were the only changes I made. I currently have a foreign exchange student living with me from Germany and he was wanting to email the recipe to his parents. We all enjoyed this recipe. I would encourage you to really pat the crumbs into the meat. Thanks so much.
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Cooking Level: Expert

Home Town: Tinley Park, Illinois, USA
Living In: Mesquite, Texas, USA

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