Pecan-Crusted Pork with Pumpkin Butter


Pecan-Crusted Pork with Pumpkin Butter

Mike Nadelman
This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with 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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Course Main Dish
Cuisine American
Servings 4 servings


  • 1 14 ounce can pumpkin puree or fresh roasted
  • ¾ cup apple juice
  • 1 pinch ground cloves to taste
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 cup pecans
  • ¾ cup bread crumbs optional
  • 4 1/2 inch thick boneless pork chops
  • ¼ cup oil for frying


  • Whisk together pumpkin puree, apple juice, 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.
  • 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.
  • 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.



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.
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