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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Reviewer:

Janmarie1964

Cooking Level: Expert

Home Town: Elmira, New York, USA

Living In: Apalachin, New York, USA

Reviewed: Nov. 3, 2008

Quick and easy, I would change a thing. My family loved them. Will defintly make again

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Reviewer:

Melissa

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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Reviewer:

SaraJo

Cooking Level: Intermediate

Home Town: Eldon, Missouri, USA

Living In: Friendswood, Texas, USA

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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Reviewer:

Sherry Lane

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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Reviewer:

LiamsMom

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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Reviewer:

Jenn Horton

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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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Reviewer:

AstaSteel

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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Reviewer:

SUSANDORSEY

Cooking Level: Expert

Home Town: Tinley Park, Illinois, USA

Living In: Mesquite, Texas, USA

Reviewed: Oct. 23, 2008

good, next time I would add some spices to the breading. Maybe some all spice.

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Reviewer:

Teffer K

Home Town: Greenville, Ohio, USA

Reviewed: Oct. 20, 2008

This was a nice fall dish. There was so much pumpkin butter that I decided to dredge the pork chops in some of the butter before I rolled it in the crumb mixture. I also used thick pork chops, browned them in oil and finished them off in the oven. 400 for 35-40 min.

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