The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 6, 2009
Yummy! This is a great recipe for a pork chops. My husband made these one night recently and we all loved them. There is a lot of the pumpkin butter left. We just froze it for a later use. I will make again.
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Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 14, 2009
I cut the crumb mixture in half & still had to throw some out. I dipped each chop in egg 1st to help the crumb mixture stick well. The chops took a LONG time to cook through, I guess the crumb topping insulates the meat, but the chops were DELICIOUS when finished, especially with the pumpkin butter. Hubby loved the pumpkin butter, but not ON the chops - prefered it on bread. I found the pumpkin butter to also be more than really needed & kept the extra in the refrigerator to eat in the morning with toast. NOTE: the pumpkin butter is NOT savory like I expected, it's sweet. May go better with the pork if 1/2 the sugar (or more) cut out and add a pinch of sage or curry
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 8, 2009
Absolutly delicious!! I dredged the chops in the pumpkin butter, then into crushed ritz crackers. It didn't even need the butter as a topping. Will definitely make this again, and probably keep a jar of the pumpkin butter for toast and bagels.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 4, 2009
Excellent! I'll definitely make this again next Fall, but with just a hint less cinnamon. My husband said it was the best pork breading he's ever tasted. We served this with a Harvest Soup entree and Harvest Rice side dish, along with a Sweet Potato Cranberry Bake and Sweet Potato Pie for dessert. Beautiful Autumn feast :)
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Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 2, 2009
This was incredible. I'd like to try it with chicken, too. Perfect for Fall!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 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 4.45 star rating.
Reviewed: Mar. 26, 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 4.45 star rating.
Reviewed: Feb. 24, 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 4.45 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 4.45 star rating.
Reviewed: Feb. 1, 2009
Loved this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 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 4.45 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 4.45 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 4.45 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 4.45 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 4.45 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 4.45 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 4.45 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 4.45 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 4.45 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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